Broccoli & Cauliflower with Lemon, Mustard & Chive Butter

By mm_food4me

Ingredients

• 1/2 cup (1 stick) butter, room temperature
• 2 tablespoons Dijon mustard
• 1 tablespoon grated lemon peel
• 1/3 cup plus 1 tablespoon chopped fresh chives
• 1 1/2 pounds whole cauliflower, trimmed, cut into florets
• 2 1/2 pounds broccoli, trimmed, cut into florets

Preparation

Step 1

Using fork, blend butter, mustard and lemon peel in small bowl. Mix in 1/3 cup chives. Season with
salt and pepper.
Cook cauliflower in large pot of boiling salted water, 2 minutes. Add broccoli and cook until vegetables
are crisp tender, about 3 minutes longer. Drain. Transfer vegetables to bowl of ice water. Drain.
Combine butter mixture and vegetables in large pot. Toss gently over medium heat until vegetables
are heated through and coated with butter mixture, about 5 minutes. Transfer to bowl. Sprinkle with
remaining 1 tablespoon chives.
Note: Butter mixture and vegetables can be made 1 day ahead. Cover separately and chill