This dressing really makes the steamed vegetables taste super tasty. It is inspired by a freezer meal I got from a supermarket in Jasper, Canada. I thought, ‘this combination of flavours is yum! I must try recreate this when I get home’ (minus all the preservatives and artificial flavourings!) The herbed butter has quiet a strong salty flavour so make sure you toss it through your steamed veggies thoroughly so it is well distributed. When my husband tried it for the first time he enthusiastically exclaimed ‘this is the best vegetable topping I’ve ever had! It’s like eating garlic bread!’ I hope you like it and find it a convenient side to have with fish, meat or whatever!
Beautiful Jasper in Canada – the place of this recipe’s inspiration.
Serves 2
Ingredients
Vegetables:
1 medium potato, cut into bite sized pieces
1 handful green beans, ends trimmed and halved
1 handful sugar snap peas
1 medium carrot, julienned
1/2 red capsicum, sliced into 4cm long strips
Herb & Garlic Butter:
20g organic grass-fed butter
1/2 teaspoon Himalayan salt
1 tbs parsley, finely chopped
1/4 tsp garlic powder
1/4 tsp onion powder
1 tsp olive oil
Method
- Steam veggies for 10-15 mins or until soft when prodded with a fork.
- Meanwhile combine butter ingredients in a small saucepan and stir over low heat until combined.
- To serve drizzle the butter over the vegetables in a bowl and toss well.
Notes
You can substitute any of the above vegetables with broccoli.
A delicious way to eat your fats and veggies – just add a protein source and if you need it a starchy carb source.
Nutritional info per serve:
| Calories | Carbohydrates | Fat | Protein | |
| 218 | 28g | 11g | 5g |