Ingredients Jump to Instructions ↓

  1. 1/2 pound whole green beans

  2. 4 carrots, diagonally sliced

  3. 1/8 inch thick

  4. 2 cups fresh cauliflower florets

  5. 1/4 cup (1/2 stick) butter, softened

  6. 1 tablespoon fresh lemon juice

  7. 1 tablespoon finely chopped fresh parsley

  8. 1/2 teaspoon salt

Instructions Jump to Ingredients ↑

  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. Uncover vegetables, increase heat to high and cook, stirring gently, until all liquid has evaporated. Be careful not to burn vegetables.

  4. Remove from heat; toss gently with butter mixture.


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