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Country Garden Stir Fry With Herbed Butter

Chef.at.Home's picture
Ingredients
  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
  Salt 1⁄2 Teaspoon
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Method: 
Stir Fried
Ingredient: 
Vegetable
Interest: 
Healthy

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