Steamed Julienned Spring Vegetables
A simple and colorful side dish of assorted spring vegetables, steamed crisp-tender and tossed with butter and fresh flat-leaf parsley.
2 ribs celery
1 small onion
2 cups fresh peas, or use 2 cups string beans, or use 2 cups cauliflowerets (or any other fresh vegetable in season)
2 tablespoons butter
Chopped fresh flat-leaf parsley to taste
Salt to taste
- Cut the vegetables into very fine shreds (julienne), about 1-inch lengths. Put them into a steamer basket and let them steam over medium heat for 6 to 8 minutes, or until tender. This steaming brings out and blends the flavors.
- Remove vegetables to a serving bowl and toss with the butter. Add chopped parsley, salt to taste and serve.
Makes 12 servings.
Recipe provided courtesy of Honeysuckle White, a division of Cargill, Incorporated. Used with permission.