Vegetables with Flavored Butters

Prepare flavored butter of choice : Toasted Hazelnut Butter :In small bowl, with spoon or rubber spatula, mix 4 tablespoons margarine or butter (1/2 stick), softened, with 1/4 cup hazelnuts, toasted and finely chopped, 1/2 teaspoon salt, and 1/4 teaspoon coarsely ground black pepper.

Lemon-Chive Butter : In small bowl, with spoon or rubber spatula, mix 4 tablespoons margarine or butter (1/2 stick), softened, with 2 tablespoons minced chives, 1 teaspoon grated fresh lemon peel, 1/2 teaspoon salt, and 1/8 teaspoon coarsely ground black pepper.

Rosemary-Pepper Butter :In small bowl, with spoon or rubber spatula, mix 4 tablespoons margarine or butter (1/2 stick), softened, with 1 tablespoon fresh rosemary leaves, minced, 1/2 teaspoon salt, and 1/2 teaspoon coarsely ground black pepper.

Spoon butter mixture into a 3-inch-long strip across the width of sheet of plastic wrap or waxed paper, back and forth, to make a 3-inch-long log. Wrap well and refrigerate or freeze.

Prepare vegetable of choice : In 12-inch skillet, heat 1/2 inch water to boiling over high heat. Add vegetable; cover and cook over high heat 5 to 10 minutes or just until vegetable is tender. Drain.

To serve, in 12-inch skillet, heat vegetable with half of flavored butter over medium heat 8 to 10 minutes or until vegetable is hot and butter melts.