Broccoli and Cauliflower with Chives
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 59.6
- Total Fat: 0.6 g
- Cholesterol: 0.0 mg
- Sodium: 241.2 mg
- Total Carbs: 11.2 g
- Dietary Fiber: 5.5 g
- Protein: 5.2 g
View full nutritional breakdown of Broccoli and Cauliflower with Chives calories by ingredient
Introduction
This is a modified recipe, substituting butter with Boullion. Can use vegetable boullion to make it a vegetarian side, or use beef boullion for a different flavor. This is a modified recipe, substituting butter with Boullion. Can use vegetable boullion to make it a vegetarian side, or use beef boullion for a different flavor.Number of Servings: 6
Ingredients
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1 head cauliflower
1 bunch broccoli
1/3 cup chopped fresh chives
1 lemon, for zest
1 tsp Boullion (I use Chicken concentrate)
2 oz water
1 tablespoon Dijon mustard
Salt & Pepper, to taste
Directions
1. Bring 3 quarts water to a boil with 1 tablespoon salt in a 6-quart pot over High heat.
2. Meanwhile, trim and discard stems from cauliflower and broccoli; cut or break into bite-sized pieces. chop chives. Grate lemon peel to make 2 teaspoons zest; avoid bitter white pith.
3. Add cauliflower to boiing water and cook 2 minutes, uncovered. Add broccoli and cook 3 more minutes, or until crisp-tender. Pour into a colander, rinse with cool water and let stand to drain well. Do not overcook.
4. Return cooking pot to stove and place over Medium-Low heat. Add 2 oz. water, boullion; stir in zest, mustard and chives until blended. Add vegetables and toss to coat; season with salt and pepper to taste. Serve warm.
Number of Servings: 6
Recipe submitted by SparkPeople user THEREDSTROKES.
2. Meanwhile, trim and discard stems from cauliflower and broccoli; cut or break into bite-sized pieces. chop chives. Grate lemon peel to make 2 teaspoons zest; avoid bitter white pith.
3. Add cauliflower to boiing water and cook 2 minutes, uncovered. Add broccoli and cook 3 more minutes, or until crisp-tender. Pour into a colander, rinse with cool water and let stand to drain well. Do not overcook.
4. Return cooking pot to stove and place over Medium-Low heat. Add 2 oz. water, boullion; stir in zest, mustard and chives until blended. Add vegetables and toss to coat; season with salt and pepper to taste. Serve warm.
Number of Servings: 6
Recipe submitted by SparkPeople user THEREDSTROKES.
Member Ratings For This Recipe
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