Vegetable Bouquet Platter
|Cauliflower head||3 Pound (1 Large Head)|
|Frozen cut green beans||18 Ounce (2 Packages, About 9 Ounces Each)|
|Canned small carrots||28 Ounce (2 Cans, 14 Ounces Each)|
|Butter/Margarine||1⁄3 Cup (5.33 tbs)|
|Finely chopped parsley||2 Tablespoon|
|Lemon juice||1 Tablespoon|
1 Trim the outer green leaves from the cauliflower, but leave the head whole.
2 In a large saucepan, cook, covered, in boiling salted water for 30 minutes, until crisply tender.
3 In a medium-size saucepan, heat the carrots with their juice until bubbly.
4 Cook green beans in a medium-size saucepan, following the label directions.
5 Lift cauliflower from the saucepan with a two-tined fork and place in the center of a large heated serving platter.
6 Drain the carrots and green beans. With a slotted spoon, arrange around the cauliflower.
7 In a small saucepan, melt butter or margarine.
8 Add parsley, lemon juice and salt. Pour over the vegetables.
9 Serve immediately.