Country Garden Stir Fry With Herbed Butter Recipe
Ingredients
| 1/2 pound whole green beans, stemmed | ||
| Carrots | 4 Medium, sliced | |
| Cauliflower florets | 2 Cup (16 tbs) | |
| Butter/Margarine | 1/4 Cup (16 tbs), softened | |
| Lemon juice | 1 Tablespoon | |
| Parsley | 1 Tablespoon, finely chopped | |
| Salt | 1/2 Teaspoon | |
Directions
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. When vegetables are crisp-tender, uncover and increase heat to high. Cook, stirring gently, until all liquid has evaporated. (Be careful not to burn vegetables.)
4. Remove from heat; toss gently with butter mixture.
2. Meanwhile, in small bowl, whisk together butter, lemon juice, parsley and salt; set aside.
3. When vegetables are crisp-tender, uncover and increase heat to high. Cook, stirring gently, until all liquid has evaporated. (Be careful not to burn vegetables.)
4. Remove from heat; toss gently with butter mixture.
Chef
