Ingredients
3
tablespoons butter or margarine, softened
3
tablespoons finely sliced fresh chives
1 1/2
teaspoons chopped fresh or 1/2 teaspoon dried thyme leaves
1
teaspoon grated lemon peel
1/4
teaspoon salt
1/4
teaspoon pepper
3
cups fresh cauliflower florets (about 1 lb)
3
cups fresh broccoli florets (7 oz)
Preparation
In 4-quart saucepan, heat 2 quarts water to boiling over high heat. Meanwhile, in small bowl, stir together butter, chives, thyme, lemon peel, salt and pepper until blended; set aside.
Add cauliflower to boiling water in saucepan; cook 2 minutes. Add broccoli; cook 2 to 3 minutes longer or until vegetables are crisp-tender. Drain; return to saucepan.
Add butter mixture to vegetables in saucepan; toss to coat.
