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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1 pound fresh broccoli |
1 head fresh cauliflower, broken into florets |
1/3 cup butter or margarine |
1 red bell pepper, chopped |
2 garlic cloves, minced |
2 tablespoons dijon mustard |
1/4 to 1/2 teaspoon salt |
1/2 teaspoon freshly ground pepper |
3 green onions, chopped |
Directions:
1. Cut broccoli into florets, reserving stems for another use.
2. Arrange cauliflower and broccoli in a steamer basket over boiling water. Cover and steam 10 minutes or until crisp-tender.
3. Melt butter in a Dutch oven over medium-high heat; add bell pepper and garlic, and sauté 3 to 5 minutes or until tender. Stir in broccoli, cauliflower, mustard, salt, and pepper; sprinkle with onions.
4. Note: To make ahead, spoon broccoli mixture into a greased 11- x 7-inch baking dish (do not sprinkle with onions); cover and chill. Bake, covered, at 350° for 20 minutes or until heated. Sprinkle with onions before serving.
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