I discovered this recipe in one of my Pillsbury recipe magazines. Thank God for pictures of dishes. I needed something colorful for my luncheon and this provided the perfect colors of cauliflower white, broccoli green and a beautiful carrot orange.
Ingredients:
2 T. butter
1 clove garlic,finely chopped
1 t. grated lime peel
1 t. finely chopped jalapeno chile
1/2 t. salt
1 T. fresh lime juice
3 cups cut-up fresh vegetables such as broccoli, cauliflower & slice carrots
1. In 1 qt. saucepan, melt butter over low heat, add garlic, cook and stir about 20 seconds. Add lime peel, chile, salt and lime juice; mix well. Set aside.
2. In 4 qt. saucepan, place steamer basket. Add 1 cup water; heat to boiling.
3. Add cut-up veggies to basket, cover & cook 5 minutes or until "crisp-tender".
4. To serve, place veggies in serving bowl. Add butter mixture, toss gently to coat.
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