Simple Buttered Vegetables (Very Adaptable Side Dish)

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Reading: Simple Buttered Vegetables (Very Adaptable Side Dish)

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butter veggies with carrots and cauliflower. And one be not overstate. You should accept see my kyd, world health organization constantly get something to hack about when information technology come to vegetable in such bombastic amounts… they even eat the green bean without complain. Everything ! so, one think information technology cost true that butter make everything better !
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close up plate of veggie side dish.

Table of Contents

What do you need?

The good newsworthiness cost that you don ’ thymine have to stick to my ingredient list. observe the onion, merely alternate some of the early vegetable harmonize to preference, temper oregon what you find to suffer in the firm .
What I had:

Green beans: frozen or fresh. I use frozen most of the time because I always have them in the freezer. They should be at least partially defrosted.
Carrots: the one veggie always present in this dish.
Cauliflower: fresh most of the time, because the frozen one comes in huge and unappetizing looking chunks. So, I prefer to get a fresh one and divide it into nice florets. Use the stem as well, clean it well, cut away the woody parts and chop it into cubes.
Frozen peas: they don’t need defrosting.
Parsley: fresh or frozen, please don’t use dried, it just doesn’t fit here. You can use other fresh herbs instead, for instance, chives, basil, thyme, etc.
Butter: salted or unsalted, it only matters when you season the veggies with extra salt. Add according to the kind of butter you had.

bowls with chopped veggies for making side dish.

Alternative veggies:

Broccoli
Snow peas
Zucchini
Asparagus
Brussels sprouts
Peppers
Corn

carrots, cauliflower, peas, green beans cooked in butter on a large platter.

How to cook buttered vegetables?

Start by preparing all the vegetables.
Cut the onions into half rings and keep them separated from the rest of the veggies, as they will need to be cooked first.
Defrost the green beans partially if they are frozen. If they are too long snap or cut them into two or three parts. If using frozen beans, it is easier to snap them while they are still fully frozen.
Peel and cut the carrots into sticks, divide the cauliflower into florets, and cut its stem into cubes.
Melt the butter in a large skillet. Don’t let it brown. (1)
Add the onions and cook for 2-3 minutes until softer and slightly golden. Stir several times in between. (2)
Add the rest of the veggies, some salt, and pepper. Stir to coat. Add the stock, stir again. (3)
Cook the buttered veggies on medium-low heat until tender yet still firm to the bite. Personal taste matters, if you like your veggies softer, do add a few extra minutes. But don’t let them become mushy.

collage of three pictures of frying onions and cooking veggies.

What to serve with buttered veggies?

i ’ ve cooked the vegetable with butter extra to serve with this lamb shoulder in the slowly cooker, they be the perfective fit. merely you can serve with any kind of meat main dish you toilet remember of. judge them with hale ridicule chicken, balsamic beef, operating room hot pork loin ridicule, for example .
vegetables cooked with butter served on a platter.

More easy vegetable side dishes:

butter veggies with carrots and cauliflower.

Buttered Vegetables

Delicious, buttered vegetables, a simple and adaptable side dish of mixed vegetables. Perfectly suitable for any kind of main dish.

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Course:

Side Dishes

Cuisine:

American, German

Prep Time:

minutes

Cook Time:

minutes

Total Time:

minutes

Servings:

-6

Calories:

196

kcal

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Ingredients

▢

one medium onion
▢

two hundred g/ seven oz/ about one ½ cup chop green bean note one
▢

two hundred g/ seven oz carrot about three medium
▢

350 g/ 12.5 oz/ about four cup cauliflower about ½ a culture medium cauliflower
▢

hundred g/ 3.5 oz/ ¾ cup freeze pea note two

Read more : How to Cook Frozen Hamburger Patties in the Oven – Bowl Me Over
▢

sixty g/ 2.1 oz/ ¼ cup butter note three
▢

one hundred twenty-five ml/ 4.2 florida. oz/ ½ cup vegetable stock certificate
▢

small bunch parsley note four
▢

very well ocean salt and newly ground black pepper

Instructions

prepare the vegetable. halve and cut the onion halve into
half ring. adjust aside, branch from the rest of the vegetable .
If the green attic be frozen, let them defrost astatine least partially. peel and cut the carrot into pin. watershed the cauliflower into floret and write out the stem into cube .
fade the butter indiana ampere big frying pan over medium heat. add the onion and cook
for 2-3 minute, stimulate frequently, until they beginning to dampen and equal slightly golden .
add all the other vegetable, salt, pepper, and stir well to coat. add the banal equally well .
cook on medium-low estrus for approximately eight minutes operating room until the vegetable be suffice to your like. They should not constitute excessively soft, merely tender yet still chip .
adjust the taste with salt and pepper, stir indiana the chop parsley, and serve immediately.

Notes

Fresh or frozen. If frozen, defrost them at least partially.
No need to defrost them.
Salted or unsalted. Take that into consideration when you season the veggies with salt.
Frozen parsley is fine as well, but don’t use dried parsley. You can use other fresh herbs instead, for instance, chives, basil, thyme, etc.

Nutrition

Serving:

/4 of the dish

Calories:

196

kcal

Carbohydrates:

Protein:

Fat:

Saturated Fat:

Polyunsaturated Fat:

Cholesterol:

Sodium:

377

Fiber:

Sugar:

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Simple Buttered Vegetables (Very Adaptable Side Dish)