Country Garden Stir-Fry with Herbed Butter
Makes 4 side-dish servings
|1/2||pound whole green beans|
|4||carrots, diagonally sliced 1/8 inch thick|
|2||cups fresh cauliflower florets|
|1/4||cup (1/2 stick) butter, softened|
|1||tablespoon fresh lemon juice|
|1||tablespoon finely chopped fresh parsley|
- Place 1/3 cup water in large nonstick skillet or wok. Add beans, carrots and cauliflower. Bring to a boil. Reduce heat, cover tightly and simmer 8 to 10 minutes or until crisp-tender.
- Meanwhile, in small bowl, whisk together butter, lemon juice, parsley and salt; set aside.
- Uncover vegetables, increase heat to high and cook, stirring gently, until all liquid has evaporated. Be careful not to burn vegetables.
- Remove from heat; toss gently with butter mixture.
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