Steamed Vegetables with Chile-Lime Butter

Kids of all ages will gobble up their veggies when topped with a citrus-pepper butter. MORE+ LESS-

tablespoons butter or margarine

small clove garlic, finely chopped

teaspoon grated lime peel

teaspoon finely chopped serrano or jalapeño chile

1/2

teaspoon salt

tablespoon fresh lime juice

cups cut-up fresh vegetables, such as broccoli florets, cauliflower florets and/or sliced carrots

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1

In 1-quart saucepan, melt butter over low heat. Add garlic; cook and stir about 20 seconds. Add lime peel, chile, salt and lime juice; mix well. Set aside.
2

In 4-quart saucepan, place steamer basket. Add 1 cup water; heat to boiling.
3

Add cut-up vegetables to basket; cover and cook 4 to 5 minutes or until crisp-tender.
4

To serve, place vegetables in serving bowl. Add butter mixture; toss gently to coat.

Need a steamer basket? Go to pillsburystore.com. Search under "steamer basket."
Steaming is a healthy, easy way to cook fresh vegetables. The technique requires no added fat, and vitamins remain in the vegetables instead of leaching into the water, as can happen with boiling.