Buttered Vegetables - Weekend at the Cottage

Buttered Vegetables

Ingredients

Directions

  1. Place two cups of water into a large pot fitted with a steamer basket. Bring to a boil.
  2. Place the two heaviest vegetables, turnips and carrots, into the basket. Cover and steam for 5 minutes. Add the snap peas and the radishes, cover and steam for an additional 3 minutes. Add the remaining light vegetables, in this case, asparagus, and cover to steam for an additional 2 minutes.
  3. Remove the steamer basket from the pot and transfer the vegetables into a medium-sized bowl.
  4. Prepare the butter sauce: Place 3 tablespoons of the liquid from the bottom of the large pot into a small saucepan. Bring to a boil. Add the shallots, salt, sugar and vinegar and cook until the liquid is reduced by half. Add the butter, one tablespoon at a time, whisking it in vigorously to combine with the liquid.
  5. Pour the butter sauce over the vegetables and toss. Garnish with chives and serve immediately.
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Buttered Vegetables

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Gently steamed assorted vegetables tossed in a hot skillet with butter, shallots and white wine vinegar…

  • clock icon
    25 MIN
  • 6 SERVINGS
Buttered Vegetables

BUTTERED VEGETABLES is one of the essential side dish recipes you just gotta try!

One of the most frequent requests to Weekend at the Cottage is for more vegetable side dishes. We think a fabulous side dish is as important to a meal as icing is to cake – essential. So, if you’re asking for more, it’s time I shared one of my absolute favourite recipes. Best thing about this recipe: it goes with everything.

Here’s why it’s just so darn fabulous.

Ingredients for Buttered Vegetables

VEGETABLE MIX

The first time you make this recipe, please do your best to find the veggies listed to experience this really pleasing flavour profile. Although we often do each of these vegetables as a singular side, I find this combination to be just perfect.

Freshly steamed assorted veggies

THREE STEPS

One thing to keep in mind is the three-step process, steaming the veggies for different lengths of time depending on their density. The heaviest veggies go for five minutes, then medium-weights steam for three, and the asparagus, being the most tender, hits the pot for the final two minutes of steaming.

Buttered Vegetables served with chopped chives

TOSS IT UP!

After the veggies have steamed, we toss them in a tangy butter sauce and serve. The steamed veggies taste so wonderful when finished this way. Just remember to sprinkle with chives; we want them to look as good as they taste.

As mentioned, these BUTTERED VEGETABLES go with everything. Try them with our ROAST LEG OF LAMB, our OVEN-BAKED HAM, this lovely POACHED SALMON or our SIRLOIN TIP ROAST. Oh, almost forgot! I also like serving a bit of HOLLANDAISE SAUCE on the side, just saying!

Make these delicious BUTTERED VEGETABLES one of your new go-to sides.

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Buttered Vegetables

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Buttered Vegetables

Ingredients

  • 5 turnips, peeled and cut into batons
  • 2 carrots, peeled, halved and sliced
  • 8 red radishes, halved and sliced
  • 2 cups snap peas
  • 1 bunch asparagus, trimmed and cut into 1-inch pieces
  • For the butter sauce:
  • 3 tablespoons water from the bottom of the steam pot
  • 2 shallots, chopped
  • ¾ teaspoon kosher salt
  • ¼ teaspoon granulated sugar
  • 2 teaspoons white wine vinegar
  • 6 tablespoons butter
  • chopped fresh chives as garnish

Directions

  1. Place two cups of water into a large pot fitted with a steamer basket. Bring to a boil.
  2. Place the two heaviest vegetables, turnips and carrots, into the basket. Cover and steam for 5 minutes. Add the snap peas and the radishes, cover and steam for an additional 3 minutes. Add the remaining light vegetables, in this case, asparagus, and cover to steam for an additional 2 minutes.
  3. Remove the steamer basket from the pot and transfer the vegetables into a medium-sized bowl.
  4. Prepare the butter sauce: Place 3 tablespoons of the liquid from the bottom of the large pot into a small saucepan. Bring to a boil. Add the shallots, salt, sugar and vinegar and cook until the liquid is reduced by half. Add the butter, one tablespoon at a time, whisking it in vigorously to combine with the liquid.
  5. Pour the butter sauce over the vegetables and toss. Garnish with chives and serve immediately.

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