Herbs may be omitted for a simpler preparation, if desired. Buttered Vegetables

The following vegetables may be cooked by simply boiling or steaming method and dressed with butter for service, as in basic recipe:

Asparagus Cabbage Parsnips

Beans, green or yellow Carrots Peas

Beans, lima Cauliflower (see note) Rutabagas

Beets Celery Spinach

Broccoli (see note) Corn (on cob or whole kernel) Turnips Brussels sprouts Kohlrabi

Note: Dress each portion of broccoli spears with butter just when served. Butter runs off broccoli quickly. Do not sauté for a la carte service. Reheat in boiling water, then add butter. Other large vegetables, such as cauliflower, may also be prepared like broccoli.

Herbed Vegetables

Season buttered vegetables with fresh chopped parsley or other appropriate fresh or dried herbs (see table on p. 579). Dried herbs should be heated a few minutes with the vegetable to release flavor.


Especially for green beans, broccoli, celery, cauliflower. For each 2 lb (900 g) EP of vegetable, sauté 2 oz (60 g) slivered or sliced almonds in 2-3 oz (60-90 g) butter until lightly browned. (Caution: Almonds darken quickly.) Combine with cooked vegetable.


Especially for broccoli, asparagus, cauliflower, brussels sprouts, leeks, and artichoke hearts or bottoms. At service time, nap each portion of vegetable with 2 fl oz (60 mL) hollandaise sauce.


Especially for cauliflower, broccoli, brussels sprouts, and, sometimes, asparagus and green beans. For each 5 lb (2.3 kg) EP of vegetable, sauté 1'/2 pt (750 mL) fresh bread crumbs in about 6 oz (175 g) butter until golden. Chop the whites and yolks of 2-4 hard-cooked eggs separately. Combine the crumbs, chopped egg, and 4 tbsp (60 mL) chopped parsley. Sprinkle this mixture over the cooked vegetable immediately before serving.

Puréed Butternut Squash

Portions: 25 Portion size: 3 oz (90g)





712 lb

3.5 kg

Butternut squash


6 oz

l75 g


3 oz

90 g

Brown sugar


2 tsp

10 mL


to taste

to taste

White pepper

to taste

to taste

Nutmeg or ground ginger

Peel the squash, cut in half, and scrape out seeds. Cut into large dice.

Place in perforated steamer pan. Steam until tender. (Alternative method: Place in heavy pot. Add 1 in. [3 cm] water, cover, and cook slowly until tender. Drain well.)

Purée the squash with a food mill. Add the butter, sugar, and seasonings. Whip until light, but do not overwhip or squash will become watery.

Per serving:

Calories, 90; Protein, 1 g; Fat, 6 g (51% cal.); Cholesterol, 15 mg; Carbohydrates, 12 g; Fiber, 2 g; Sodium, 250 mg.

Note: If squash is too wet, cook out some of the moisture in a shallow pan over medium heat.

Continue reading here: Variations

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