Cauliflower and Broccoli with Fresh Herb Butter

By carvalhohm

Ingredients

• 3 tablespoons butter or margarine, softened
• 3 tablespoons finely sliced fresh chives
• 1 1/2 teaspoons chopped fresh or 1/2 teaspoon dried thyme leaves
• 1 teaspoon grated lemon peel
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 3 cups fresh cauliflower florets (about 1 lb)
• 3 cups fresh broccoli florets (7 oz)

Details

Servings 8
Adapted from pillsbury.com

Preparation

Step 1

In 4-quart saucepan, heat 2 quarts water to boiling over high heat. Meanwhile, in small bowl, stir together butter, chives, thyme, lemon peel, salt and pepper until blended; set aside.

Add cauliflower to boiling water in saucepan; cook 2 minutes. Add broccoli; cook 2 to 3 minutes longer or until vegetables are crisp-tender. Drain; return to saucepan.

Add butter mixture to vegetables in saucepan; toss to coat.