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Cauliflower & Broccoli with Fresh Herb Butter

3 T. butter or margarine, softened
3 T. finely sliced fresh chives
1½ tsp. chopped fresh or ½ tsp. dried thyme leaves
1 tsp. grated lemon peel
¼ tsp. salt
¼ tsp. pepper
3 c. fresh cauliflower florets (about 1 lb.)
3 c. fresh broccoli florets (7 oz.)

In a 4 qt. saucepan, heat 2 qts. water to boiling over high heat. Meanwhile, stir together butter, chives, thyme, lemon peel, salt & pepper until blended; set aside. Add cauliflower to boiling water in saucepan; cook 2 mins. Add broccoli; cook 2-3 mins. longer or until vegetables are tender. Drain; return to saucepan. Add the butter mixture; toss to coat.

Jeanette Guess
Edinburg




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