You are here

Vegetable Bouquet Platter

New.Wife's picture
Ingredients
  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
  Salt 1 Dash
Directions

MAKING
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.

SERVING
9 Serve immediately.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Side Dish
Dish: 
Dressing, Salad
Restriction: 
Vegetarian
Ingredient: 
Vegetable
Interest: 
Party, Healthy
Preparation Time: 
15 Minutes
Cook Time: 
30 Minutes
Ready In: 
45 Minutes

Rate It

Your rating: None
4.14091
Average: 4.1 (11 votes)