4 tsp. herb butter butter
1 lb. fresh vegetables, prepared and cut
1/2 cup water
1/2 cup softened butter
2 tsp. lemon zest
2 tsp. finely chopped fresh flat-leaf parsley
1/2 tsp. finely chopped thyme.
Prepare your selection of fresh vegetables.
Add water and heb butter to a 10″ covered skillet. Turn heat to high and dissolve the butter.
Immediately add vegetables and cover. Gently toss vegetables while cooking. Add more water if the pan becomes dry before vegetables are done.
Steaming time varies with the type of vegetable and size of cut. Allow 8 to 15 minutes for steaming.
Combine all ingredients, then chill to harden butter. Use as needed.