by Kate Heyhoe
Preparation time: 15 minutes, depending upon choice of vegetables
Cooking time: 20 minutes, depending upon choice of vegetables
Yield: 4 to 6 servings
This is a simple dish that brings out the freshness of the vegetables.
1/2 pounds seasonal fresh vegetables, peeled and cut in serving size pieces (asparagus, carrots, yellow squash, green beans, cauliflower, etc.)
1/4 cup melted butter
1 clove garlic, minced
2 teaspoons chopped fresh dill weed (1 teaspoon dried)
1/2 teaspoon chopped fresh thyme (1/4 teaspoon dried)
1/4 cup grated parmesan cheese
1/4 finely chopped toasted hazelnuts
Steam or boil vegetables separately until tender-crisp.
Mix together butter, garlic, and herbs. Pour over the vegetables. Sprinkle with parmesan cheese and hazelnuts.
Low fat tip: The butter armesan, and nuts can be reduced to approximately one tablespoon each and still preserve a hint of the flavors.
Note: Use the best parmesan available, such as Parmigiano Regglano. In the long run, it will save both calories and money, as the flavor is so intense you will use less.
Recipe copyright 1998, by Kate Heyhoe. All rights reserved.
This page created 1998
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