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Vegetable/Side

Crispy Vegetables

From the kitchen of Robbin

Ingredients

  • Assorted fresh vegetables (broccoli, cauliflower, carrots, etc.), cut into bite-size pieces
  • Butter or oil
  • Salt and pepper, to taste
  • Garlic powder, to taste

Instructions

  1. Steam or blanch the vegetables briefly so they stay crisp-tender.
  2. Toss with butter or oil and season with salt, pepper, and garlic powder.
  3. Serve warm.
Card gives only a general method - a light-touch preparation to keep vegetables crisp rather than a precise recipe.
digitized from CrispyVegetablesRobbin.pdf