Country Garden Stir Fry With Herbed Butter
|Whole green beans||1⁄2 Pound, stemmed|
|Carrots||4 Medium, diagonally sliced about 1/8 inch thick to make about 2 cups|
|Cauliflower florets||2 Cup (32 tbs)|
|Butter/Margarine||1⁄4 Cup (4 tbs), softened|
|Fresh lemon juice||1 Tablespoon|
|Finely chopped parsley||1 Tablespoon|
1. 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.
2. Meanwhile, in small bowl, whisk together butter, lemon juice, parsley and salt; set aside.
3. When vegetables are crisp-tender, uncover and increase heat to high. Cook, stirring gently, until all liquid has evaporated. (Be careful not to burn vegetables.)
4. Remove from heat; toss gently with butter mixture.