Kids of all ages will gobble up their veggies when topped with a citrus-pepper butter.
Steamed Vegetables with Chile-Lime Butter
- Prep Time 20 min
- Total 20 min
- Servings 6
- Ingredients 7
Ingredients
- 2 tablespoons butter or margarine
- 1 small clove garlic, finely chopped
- 1 teaspoon grated lime peel
- 1 teaspoon finely chopped serrano or jalapeño chile
- 1/2 teaspoon salt
- 1 tablespoon fresh lime juice
- 3 cups cut-up fresh vegetables, such as broccoli florets, cauliflower florets and/or sliced carrots
Instructions
-
Step1In 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.
-
Step2In 4-quart saucepan, place steamer basket. Add 1 cup water; heat to boiling.
-
Step3Add cut-up vegetables to basket; cover and cook 4 to 5 minutes or until crisp-tender.
-
Step4To serve, place vegetables in serving bowl. Add butter mixture; toss gently to coat.
Nutrition
60
Calories
4g
Total Fat
1g
Protein
3g
Total Carbohydrate
0g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 60
- Calories from Fat
- 35
- Total Fat
- 4g
- 6%
- Saturated Fat
- 2 1/2g
- 12%
- Trans Fat
- 0g
- Cholesterol
- 10mg
- 3%
- Sodium
- 240mg
- 10%
- Potassium
- 150mg
- 4%
- Total Carbohydrate
- 3g
- 1%
- Dietary Fiber
- 1g
- 5%
- Sugars
- 0g
- Protein
- 1g
% Daily Value*:
- Vitamin A
- 8%
- 8%
- Vitamin C
- 35%
- 35%
- Calcium
- 2%
- 2%
- Iron
- 0%
- 0%
Exchanges:
0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;Carbohydrate Choice
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