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Herbed Lemon Butter For Vegetables

chef.tim.lee's picture
Ingredients
  Butter/Margarine 1⁄4 Cup (4 tbs)
  Lemon 1⁄2 , peel grated and squeezed for juice
  Chopped parsley 1 Tablespoon
  Oregano leaves/Basil leaves 1⁄4 Teaspoon, crushed
  Cooked vegetables 2 Cup (32 tbs) (To Serve, Use A Combination Of Cauliflower, Lima Beans, Peas, Spinach, Summer Squash Such As Zucchini, Yellow, Pattypan)
Directions

MAKING
1. In small saucepan, combine the butter, lemon peel and juice and herbs.
2. Heat over a low flame, until frothy.

SERVING
3. Immediately spoon the hot lemon butter over steamed vegetables like cauliflower, broccoli, lima beans, peas, summer squash, zucchini, spinach etc.
4. Season with salt and pepper to taste.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
Mediterranean
Course: 
Side Dish
Method: 
Melted
Dish: 
Sauce
Restriction: 
Vegetarian
Ingredient: 
Butter
Cook Time: 
5 Minutes

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Average: 4.1 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 651 Calories from Fat 408

% Daily Value*

Total Fat 46 g71.3%

Saturated Fat 29 g145.2%

Trans Fat 0 g

Cholesterol 121 mg40.3%

Sodium 143.3 mg6%

Total Carbohydrates 52 g17.3%

Dietary Fiber 17.9 g71.6%

Sugars 11.5 g

Protein 12 g23.4%

Vitamin A 365.4% Vitamin C 90.1%

Calcium 14.3% Iron 23%

*Based on a 2000 Calorie diet

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Herbed Lemon Butter For Vegetables Recipe