1 head cauliflower
1 bunch broccoli
1/3 cup chopped fresh chives
1 lemon, for zest
4 tablespoons (1/2 sti H-E-B Butter
1 tablespoon Dijon mustard
* McCormick Salt & Ground Pepper, to taste
Bring 3 quarts water to a boil with 1 tablespoon salt in a 6-quart pot over High heat.
Meanwhile, trim and discard stems from cauliflower and broccoli; cut or break into bite-sized pieces. chop chives. Grate lemon peel to make 2 teaspoons zest; avoid bitter white pith.
Add cauliflower to boiing water and cook 2 minutes, uncovered. Add broccoli and cook 3 more minutes, or until crisp-tender. Pour into a colander, rinse with cool water and let stand to drain well. Do not overcook.
Return cooking pot to stove and place over Medium-Low heat. Melt butter; stir in zest, mustard and chives until blended. Add vegetables and toss to coat; season with salt and pepper to taste. Serve warm.
No Nutritional Information Available