Steamed Vegetables with Chile-Lime Butter

 


Ingredients

  • 2
    tablespoons butter or margarine
  • 1
    small clove garlic, finely chopped
  • 1
    teaspoon grated lime peel
  • 1
    teaspoon finely chopped serrano or jalapeño chile
  • 1/2
    teaspoon salt
  • 1
    tablespoon fresh lime juice
  • 3
    cups cut-up fresh vegetables, such as broccoli florets, cauliflower florets and/or sliced carrots

  • Steps

1 In 1-quart 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-quart saucepan, place steamer basket. Add 1 cup water; heat to boiling.
    3 Add cut-up vegetables to basket; cover and cook 4 to 5 minutes or until crisp-tender.

      • 4 To serve, place vegetables in serving bowl. Add butter mixture; toss gently to coat.

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