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Herbed Lemon Butter For Vegetables Recipe
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|Lemon||1⁄2 , peel grated and squeezed for juice|
|Chopped parsley||1 Tablespoon|
|Oregano leaves/Basil leaves||1⁄4 Teaspoon, crushed|
|Cooked vegetables||2 Cup (32 tbs) (To Serve, Use A Combination Of Cauliflower, Lima Beans, Peas, Spinach, Summer Squash Such As Zucchini, Yellow, Pattypan)|
Serving size: Complete recipe
Calories 651 Calories from Fat 408
% Daily Value*
Total Fat 46 g71.3%
Saturated Fat 29 g145.2%
Trans Fat 0 g
Cholesterol 121 mg
Sodium 143.3 mg6%
Total Carbohydrates 52 g17.3%
Dietary Fiber 17.9 g71.6%
Sugars 11.5 g
Protein 12 g23.4%
Vitamin A 365.4% Vitamin C 90.1%
Calcium 14.3% Iron 23%
*Based on a 2000 Calorie diet
1. In small saucepan, combine the butter, lemon peel and juice and herbs.
2. Heat over a low flame, until frothy.
3. Immediately spoon the hot lemon butter over steamed vegetables like cauliflower, broccoli, lima beans, peas, summer squash, zucchini, spinach etc.
4. Season with salt and pepper to taste.