Buttered Vegetables
Delicious, buttered vegetables, a simple and adaptable side dish of mixed vegetables. Perfectly suitable for any kind of main dish.
Servings: 4 -6
Calories: 196kcal
Ingredients
- 1 medium onion
- 200 g/ 7 oz/ about 1 ½ cups chopped green beans Note 1
- 200 g/ 7 oz carrots about 3 medium
- 350 g/ 12.5 oz/ about 4 cups cauliflower about ½ a medium cauliflower
- 100 g/ 3.5 oz/ ¾ cup frozen peas Note 2
- 60 g/ 2.1 oz/ ¼ cup butter Note 3
- 125 ml/ 4.2 fl. oz/ ½ cup vegetable stock
- small bunch parsley Note 4
- fine sea salt and freshly ground black pepper
Instructions
- Prepare the vegetables. Halve and cut the onion halves into
half rings. Set aside, separated from the rest of the veggies. - If the green beans are frozen, let them defrost at least partially. Peel and cut the carrots into sticks. Divide the cauliflower into florets and cut the stem into cubes.
- Melt the butter in a large skillet over medium heat. Add the onions and cook
for 2-3 minutes, stirring often, until they start to soften and are slightly golden. - Add all the other vegetables, salt, pepper, and stir well to coat. Add the stock as well.
- Cook on medium-low heat for about 8 minutes or until the vegetables are done to your liking. They should not be too soft, but tender yet still crisp.
- Adjust the taste with salt and pepper, stir in the chopped parsley, and serve immediately.
Video
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: 1/4 of the dish | Calories: 196kcal | Carbohydrates: 18g | Protein: 5g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 4g | Cholesterol: 32mg | Sodium: 377mg | Fiber: 7g | Sugar: 8g