Buttered Vegetables

Why You'll Love This Recipe:

• This recipe is very versatile, and you can adapt it to use seasonal fresh vegetables, and when out of season, use frozen vegetables.
• You can use one variety of vegetables or do a medley of buttered veggies.
• In this recipe, the we are steaming vegetables rather than pan-fried or boiled to retain healthy nutrients like vitamin C and antioxidants.

Ingredients In This Recipe

You can download a printable version of this recipe below. It lists all the ingredients you need and gives clear, step-by-step instructions to help you make it.

Vegetables - We made this recipe with broccoli, cauliflower, and carrots, but you can use other veggies - see our substitution list below.

Butter - we like salted butter, but you can use unsalted too. 

Salt and black pepper - for seasoning, add these to taste.

Equipment

• Steamer pot, or 
• Saucepan and a steamer basket insert.

Step By Step Instructions

• Wash, peel, and cut the carrots into 1.5 cm (0.6 inches) slices or batons. Wash and cut the broccoli and cauliflower into bite-sized pieces that are about the same size. 

• Fill the pot with about 5 cm (2 inches) of water. Place the steamer basket in the pot. Add the carrots, cover the pot with a lid, and bring the water to a boil over medium heat and steam for 2 -3 minutes.

• Add the broccoli and cauliflower and steam until fork tender, about 4 - 6 minutes depending on the size of the pieces.

• Remove the vegetables from the pot, shake off any excess water if necessary and place the vegetables into a serving bowl.

• Dot the butter over the veggies and gently toss to mix it in as the butter melts. Season to taste with salt and pepper. Serve hot.

Recipe Notes

Don't over-cook the veggies

When cooking the veggies, cook hard vegetables like carrots first until almost tender.

Then add other quick-cooking vegetables like broccoli and cauliflower and cook until fork tender.

Keep a close eye on them, and as soon as they become fork tender, turn off the heat and remove the lid.

If you leave the saucepan lid on even after the heat is off, they will continue to cook in the residual heat and become overcooked and mushy.

Transfer them immediately to a serving bowl and serve hot.

Using frozen veggies

You can steam frozen veggies while still frozen. They will cook quicker than fresh veggies because they have been partially cooked (blanched) before freezing.

Serving Size

This recipe makes about 800 grams (28 ounces) of vegetables, with a generous serving size of about 200 grams (7 ounces).

Calories Per Serve

A single serving has about 299 calories.

Serving Suggestions

You can serve buttered veggies with just about any fish dish, casseroles, or roasted, barbequed, grilled, or pan-fried meats.

And don't forget other side dishes like mashed potatoes, cauliflower potato mash, and even steamed rice.

You can make this buttered vegetable recipe using other veggies like:

• Asparagus
• Broadbeans (Fava beans)
• Broccoli or broccolini
• Brussel sprouts
• Cabbage
• Capsicum (bell peppers)
• Celery
• Corn
• Edamame
• Green beans
• Gream peas
• Leeks
• Onions
• Potatoes
• Snow peas
• Sugar snap peas
• Zucchini

Storage

Store leftover vegetables in the fridge for 3-4 days.

Reheating

Reheat buttered vegetables in the microwave oven.

FAQ