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Everyone wants to add more veggies to their diet, and we couldn’t agree more. If that’s the case, you’ve got to try these fabulous BUTTERED VEGETABLES.

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.

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.

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.

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.

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Give your next delicious main the side dish it deserves. Try these BUTTERED VEGETABLES!

INGREDIENTS
5 turnips, peeled and cut into batons
2 carrots, peeled, halved and sliced
8 red radishes, halved and sliced
2 cups of snap peas
1 bunch of asparagus, trimmed and cut into 1-inch pieces

For the butter sauce:
3 tablespoon of water from the bottom of the steam pot
2 shallots, chopped
¾ teaspoon of kosher salt
¼ teaspoon of sugar
2 teaspoons of white wine vinegar
6 tablespoons of butter
chopped fresh chives as garnish

INSTRUCTIONS
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.

THANKS FOR WATCHING!