About This Recipe
Did you know that adding butter to certain vegetables makes more of the nutrients available? Buttering carrots, for instance, makes the vitamin A in that vegetable more available. Plus it tastes great! This recipe for Buttery Vegetable Medley is delicious, nutritious, and easy to make.
Broccoli, cauliflower, and baby carrots are my three favorite vegetables (well, not including avocado, but that’s another food entirely!). Combine them in this easy stovetop recipe that takes just minutes to prepare. You could use other veggies in this recipe, but the times would have to change. Sliced bell peppers, for instance, would be great, but they would be added with the broccoli.
The cooking times for the vegetables is staggered so they are all perfectly tender-crisp and not overcooked or undercooked. Just keep an eye on the veggies when they are simmering, and use your timer.
I like to use precooked vegetables you can find in the grocery store these days in the produce aisle. That brings the prep time for this recipe down to about 2 minutes!
Serve this super simple recipe with any grilled steak, roast chicken or pork roast, or just as a vegetarian main dish.
Tips for the best Buttery Vegetable Medley:
- Buy the best looking vegetables you can at the supermarket or farmers market. Remember that cooking cannot improve vegetables that are limp or wrinkled. You have to start with the best produce for best results.
- Break the broccoli and cauliflower into florets that are about the same size so they cook evenly and at the same time.
- Only use real butter for this recipe. Because there are so few ingredients, all of the ingredients have to be the best quality.
Why this recipe works:
- Butter adds a wonderful velvety quality to the vegetables and its rich flavor brings out their flavor.
- Did you know that adding butter to vegetables, especially those that provide fat-soluble vitamins like carrots, helps your body absorb those nutrients?
Steps
|
1
Done
|
Put the carrots in a large saucepan and add 2 cups water. Bring to a boil over high heat. |
|
2
Done
|
Reduce the heat to medium low and simmer for 4 minutes. Then add the cauliflower. |
|
3
Done
|
Simmer for 3 minutes, then add the broccoli. |
|
4
Done
|
Simmer for 3 to 4 minutes or until the vegetables are crisp-tender. Drain the vegetables into a colander in the sink and return them to the hot saucepan. |
|
5
Done
|
Add the butter and cover the saucepan. Let stand for 2 to 4 minutes or until the butter melts. Season with salt and pepper and serve. |
