Vegetable Bouquet Platter Recipe
Ingredients
| Cauliflower | 1 Large, pounded | |
| Green beans package | 2 , frozen | |
| Carrots | 2 Can (10oz) | |
| Butter/Margarine | 1/3 Cup (16 tbs) | |
| Parsley | 2 Tablespoon, finely chopped | |
| Lemon juice | 1 Tablespoon | |
| Salt | 1 Dash |
Directions
MAKING
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.
SERVING
9 Serve immediately.
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.
SERVING
9 Serve immediately.
Chef
