Okay, so Buttered Vegetables isn’t really a new dish for most of us. But I’d still like to share this recipe with you as part of my Christmas Dinner Series because of the way I prepared my version. I was never really a fan of buttered vegetables because they’re usually mildly flavored, or over-cooked, or the colors become too pale from the way it’s cooked. This recipe however was a hit during Christmas dinner at home and one which I am likely to cook again in the future because it kept the individual flavors of the vegetables, their crunch, and you can actually taste the butter. And oh, and it has asparagus.
- extra virgin olive oil
- 6 cloves of garlic, chopped
- half a red onion, chopped
- 1/2 cup frozen corn and carrots, thawed
- 1/2 cup cooked peas
- 1 cup baby corn, each cob cut into two
- 250 grams cauliflower, divided into florets
- around 25 spears of asparagus, cut into halves
- salt and pepper
- dried rosemary
- 1/2 stick butter, cut into 1/2 cm thick pieces
In a medium pan on medium heat, drizzle 2 tablespoons of extra virgin olive oil. Sauté the garlic and onions until the onions become soft and translucent, but not colored. Add the corn and carrots, and the cooked peas. Season with salt and pepper and a pinch of dried rosemary leaves. Stir-fry for a minute. Add the baby corn and cauliflower. Stir-fry for another minute. Add 1/4 cup of water.
Turn the stove to low heat, cover the pan and let the vegetables cook for 5 minutes. Place the asparagus on top of the other vegetables in a single layer. Do not stir from this point onwards. Cover the pan once again and cook for five more minutes. This will “steam” the asparagus.
Remove the pan from heat. Distribute the pieces of butter over the asparagus. Cover the pan and let your vegetables stand for a couple more minutes before serving.