Julienne Zucchini, Yellow Squash and Carrots in Rosemary Butter
Here is a simple and colorful presentation of quickly steamed vegetables that can be prepared well in advance.Recipe can be found in At Home in the Kitchen on page 92
Step-By-Step Illustrations
 | Cut the veggies into the matchstick size pieces. |
 | Steam the veggies with fresh sprigs of herbs. |
The colors and cut of the vegetables combine with the fresh herb infused butter to make this a simple dish that looks like more work than it is.
If you like a dish that combines many veggies take a look at the recipe for Ratatouille.
Sharron J. says, "I substituted with dried rosemary and although it was ok - I think fresh would be best. This is a great side dish for chicken, beef or fish."
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