Mixed Green Vegetables With Herb Butter Recipes

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HERBED VEGGIE MIX-UP



Herbed Veggie Mix-Up image

A simple treatment of mixed herbs and seasonings brings out the best in this colorful medley of vegetables.-Marie Forte Raritan, New Jersey

Provided by Taste of Home

Categories     Side Dishes

Time 25m

Yield 5 servings.

Number Of Ingredients 10

1/2 pound fresh green beans, cut into 1-inch pieces
2 medium carrots, julienned
1/4 cup butter, cubed
1/2 pound sliced fresh mushrooms
1 medium onion, sliced
2 tablespoons minced fresh parsley
1/2 teaspoon salt
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/8 teaspoon white pepper

Steps:

  • Place beans and carrots in a steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam for 7-10 minutes or until crisp-tender., Meanwhile, in a large skillet, melt butter. Add mushrooms and onion; saute until tender. Stir in the parsley, salt, oregano, basil, pepper, green beans and carrots; heat through.

Nutrition Facts : Calories 128 calories, Fat 9g fat (6g saturated fat), Cholesterol 24mg cholesterol, Sodium 324mg sodium, Carbohydrate 10g carbohydrate (5g sugars, Fiber 3g fiber), Protein 3g protein.

MIXED GREEN VEGETABLES WITH HERB BUTTER



Mixed Green Vegetables with Herb Butter image

A classical light spring dish with a fresh butter accompaniment to melt over the top.

Provided by danthemaneats

Time 40m

Yield Serves 4

Number Of Ingredients 0

Steps:

  • Place a large pan of salted boiling water over a high heat.
  • Blanch the broad beans for 2 minutes, drain and transfer to a large bowl of iced water. Once cooled remove the greyish outer skin and reserve the bright green inner bean (I know this is an arduous task but it makes a big difference).
  • Repeat this process with the peas, again cooking for 2 minutes before transferring to iced water (no need to de-shell them though)
  • To finish heat the oil & butter in a large frying pan over a medium heat. Add the peas, broad beans, snow peas and spring onion to warm through. Remove from the heat and stir in the rocket leaves just before serving.
  • Serve with the herb butter on the side to melt over the top.
  • For the herb butter blend together the butter, shallot, basil & mint until well combined. Spread out over a large piece of clingfilm and roll into a log shape before wrapping tightly. Refrigerate until ready to serve. Unwrap and cut into medium rounds with a sharp knife.

HERBED ROOT VEGETABLES



Herbed Root Vegetables image

Provided by Tyler Florence

Categories     side-dish

Time 50m

Yield 6 to 8 servings

Number Of Ingredients 10

2 tablespoons extra-virgin olive oil
2 tablespoons unsalted butter
1 pound new potatoes, scrubbed
1 pound baby carrots, trimmed and scrubbed
1 pound baby turnips, trimmed and scrubbed
1 pound baby parsnips, trimmed and scrubbed
Kosher salt and freshly ground black pepper
1/2 pound unsalted butter, softened
1/2 cup mixed chopped fresh herbs like thyme, mint, chives, parsley, or chervil
Kosher salt and freshly ground black pepper

Steps:

  • Put the olive oil and butter into a large pot over medium-high heat. Add the vegetables and toss to coat them well with the fat; season with salt and pepper. Add 1 cup water and bring to a boil. Lower the heat to a simmer, cover the pot, and cook until the vegetables are tender, about 20 minutes.
  • Meanwhile, make the Herb Butter by combining the soft butter and herbs together; season with some salt and pepper.
  • To serve, spread some Herb Butter in the bottom of a bowl. Add the hot vegetables and dot with more Herb Butter. Moisten with some of the cooking liquid and serve.

MIXED BUTTERED VEGETABLES



Mixed Buttered Vegetables image

Provided by Pierre Franey

Categories     one pot, side dish

Time 25m

Yield 4 servings

Number Of Ingredients 6

4 carrots, about 1/2 pound, trimmed and scraped
3 white turnips, about 3/4 pound, peeled
5 scallions or green onions, ends trimmed Salt to taste if desired
2 tablespoons butter
3 tablespoons finely chopped fresh chives or parsley
Salt to taste if desired

Steps:

  • Cut carrots into 1 1/2-inch lengths. Cut each length into slices about 1/4 inch thick. Stack slices and cut into 1/4-inch-thick strips. There should be about 2 cups.
  • Slice turnips and cut into strips of approximately the same size.
  • Cut scallions into 1 1/2-inch lengths. There should be about a cup.
  • Place carrots in saucepan and add cold water to cover with salt to taste. Bring to boil and let simmer about 3 minutes. Add turnips and let simmer about 3 minutes. Add pieces of scallion and continue cooking about 30 seconds.
  • Drain well. Return vegetables to saucepan and add butter, salt and pepper. Add chives or parsley and toss to blend.

Nutrition Facts : @context http, Calories 98, UnsaturatedFat 2 grams, Carbohydrate 11 grams, Fat 6 grams, Fiber 3 grams, Protein 2 grams, SaturatedFat 4 grams, Sodium 395 milligrams, Sugar 5 grams, TransFat 0 grams

GREEN BEANS WITH HERB DRESSING



Green Beans with Herb Dressing image

This is a quick, easy and flavorful Thanksgiving favorite in our family, and can be served hot or cold (we prefer hot). Credit goes to Aunt Nell and Cousin Mandi for this one! Mix a chopped tomato into the green beans after steaming, if desired.

Provided by Drew

Categories     Side Dish     Vegetables     Green Beans

Time 30m

Yield 12

Number Of Ingredients 12

6 green onions, chopped
1 clove garlic, minced
⅓ cup olive oil
3 tablespoons lemon juice
1 teaspoon salt
1 teaspoon white sugar
1 teaspoon dry mustard
¼ teaspoon dried basil
¼ teaspoon dried oregano
¼ teaspoon dried marjoram
¼ teaspoon ground black pepper
2 pounds fresh green beans, trimmed and snapped

Steps:

  • In a medium bowl, mix green onions, garlic, olive oil, lemon juice, salt, white sugar, mustard, basil, oregano, marjoram and pepper.
  • Place green beans in a steaming basket. Steam in a medium saucepan over boiling water 5 minutes, or to desired tenderness.
  • Place green beans in a medium serving dish. Pour dressing mixture over the beans.

Nutrition Facts : Calories 82.7 calories, Carbohydrate 6.8 g, Fat 6.1 g, Fiber 2.8 g, Protein 1.6 g, SaturatedFat 0.8 g, Sodium 199.8 mg, Sugar 1.7 g

RECIPES MIXED GREENS WITH HERB-VINEGAR DRESSING



Recipes Mixed Greens With Herb-Vinegar Dressing image

Provided by Amanda Hesser

Categories     salads and dressings

Time 20m

Yield 4 servings

Number Of Ingredients 10

1/4 cup balsamic vinegar
1/4 cup red-wine vinegar
1/4 cup packed fresh herbs (a mixture of basil, parsley, thyme, rosemary and oregano; it's not necessary to use all of them)
About 1/4 cup peanut oil
2 shallots, peeled and sliced
1/4 cup extra-virgin olive oil
Coarse sea salt or kosher salt
Freshly ground black pepper
5 handfuls young lettuces (a mixture of peppercress, arugula, frisée, mizuna, red oak or any other kinds you like)
1/4 cup fresh chervil and tarragon leaves

Steps:

  • Three days before, combine the vinegars with the herb mixture in a jar. Seal and let infuse in the refrigerator for three days.
  • Strain the herbs from the vinegar and pour the vinegar into a saucepan. Place over high heat and reduce by half. Fill another saucepan with 1/4 inch of peanut oil. Heat the oil to 170 degrees, then add the shallots. Remove from the heat and cool. Strain. Place the vinegar in a bowl, then gradually whisk in the shallot oil and then the olive oil until emulsified. Season to taste with salt and pepper.
  • In a large bowl, mix together the lettuces and the chervil and tarragon. Sprinkle with about 3 tablespoons of the dressing and toss gently and thoroughly, until all of the leaves are thinly coated. Add a little more dressing if necessary, but the delicate leaves should not be weighed down with it. Season with more salt and pepper if needed. Serve.

Nutrition Facts : @context http, Calories 295, UnsaturatedFat 22 grams, Carbohydrate 11 grams, Fat 27 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 4 grams, Sodium 344 milligrams, Sugar 5 grams

HERB GARDEN VEGETABLES



Herb Garden Vegetables image

I have a garden and wanted to highlight all the vegetables and herbs I grow. This medley was the perfect way to do just that. -Julie Stella, Champlin, Minnesota

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 2 servings.

Number Of Ingredients 8

1/4 pound fresh green beans, trimmed
3/4 cup fresh sugar snap peas
1 tablespoon olive oil
3/4 cup julienned zucchini
3/4 cup julienned yellow summer squash
3/4 teaspoon each minced fresh rosemary, sage, basil and thyme
1/4 teaspoon crushed red pepper flakes
2 tablespoons crumbled blue cheese

Steps:

  • In a small skillet over medium heat, cook beans and peas in oil for 3 minutes. Add the zucchini, squash, herbs and pepper flakes; cook and stir 3-5 minutes longer or until vegetables are crisp-tender. Sprinkle with cheese just before serving.

Nutrition Facts : Calories 146 calories, Fat 10g fat (3g saturated fat), Cholesterol 6mg cholesterol, Sodium 129mg sodium, Carbohydrate 11g carbohydrate (4g sugars, Fiber 5g fiber), Protein 6g protein. Diabetic Exchanges

MIXED-HERB COMPOUND BUTTER FOR VEGGIES OR MEAT



Mixed-Herb Compound Butter for Veggies or Meat image

Use on grilled corn, baked potatoes, grilled chicken, grilled salmon or fish of your choice. Spread on toasted or grilled french bread.

Provided by Rita1652

Categories     Spreads

Time 5m

Yield 1/2 cup

Number Of Ingredients 8

1/2 cup softened butter
1 tablespoon freshly chopped rosemary
1 tablespoon freshly chopped parsley
1 tablespoon freshly chopped sage
1 tablespoon freshly chopped thyme
1 clove roasted garlic or 1 clove raw garlic, minced
1/4 teaspoon sugar
salt and pepper (to season)

Steps:

  • Mix all ingredients together for flavors to meld and chill until ready to serve.

Nutrition Facts : Calories 1666.9, Fat 185, SaturatedFat 117, Cholesterol 488.1, Sodium 1627.6, Carbohydrate 8.4, Fiber 2.8, Sugar 2.4, Protein 3.2

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