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Vegetable Bouquet Platter

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  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

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.

Recipe Summary

Difficulty Level: 
Side Dish
Dressing, Salad
Party, Healthy
Preparation Time: 
15 Minutes
Cook Time: 
30 Minutes
Ready In: 
45 Minutes

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Average: 4.1 (11 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1276 Calories from Fat 561

% Daily Value*

Total Fat 64 g98.4%

Saturated Fat 39.1 g195.3%

Trans Fat 0 g

Cholesterol 161.3 mg53.8%

Sodium 888.1 mg37%

Total Carbohydrates 150 g50.2%

Dietary Fiber 59.4 g237.4%

Sugars 65.3 g

Protein 40 g79.5%

Vitamin A 1877.3% Vitamin C 1203.1%

Calcium 80.6% Iron 83.3%

*Based on a 2000 Calorie diet

Vegetable Bouquet Platter Recipe