Buttered Vegetables
Buttered vegetables are a simple side dish that works well with many styles of main dishes. Serve it as part of an everyday meal, or make this quick and easy dish for special occasions like Thanksgiving or Christmas.
Equipment
- Steamer pot, or saucepan and steamer basket
Ingredients
- 320 grams (11.3 ounces / 3 medium) carrots
- 250 grams (9 ounces / medium) broccoli
- 250 grams (9 ounces / small) cauliflower
- 60 - 70 grams (4-5 tablespoons) of cold butter (or to taste), cut the butter into cubes.
- Salt and pepper to taste
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 saucepan. 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 through as the butter melts. Season to taste with salt and pepper. Serve hot.
Nutrition
Serving: 1x 200 gramsCalories: 299kcalCarbohydrates: 14gProtein: 4gFat: 27gSaturated Fat: 6gPolyunsaturated Fat: 7gMonounsaturated Fat: 13gSodium: 408mgPotassium: 588mgFiber: 5gSugar: 6gVitamin A: 12584IUVitamin C: 88mgCalcium: 78mgIron: 1mg
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