Adam Liaw’s garlic buttered vegetables
A simple pan-fried butter “sauce” is all you need to turn these vegetables into a quick-fire success.
Ingredients
2 tbsp olive oil
salt and pepper, to season
2 carrots, peeled and cut into 1cm rings
1 cup cauliflower florets
2 cups broccoli florets
1 red capsicum, cut into 5cm rectangles
½ cup frozen peas
50g butter
3 garlic cloves, finely minced
1 tbsp parsley, finely shredded, to serve
Method
Step 1
Bring a large saucepan of water to a simmer and add the oil. Season well with salt, add the carrots and simmer for 6 minutes. Add the cauliflower and simmer for 2 minutes, then add the broccoli and simmer for 2 more minutes. Finally, add the capsicum and peas and simmer for 2 minutes. Drain the vegies and transfer to a serving plate.
Step 2
Return the dry saucepan to the heat, add the butter and garlic and fry for 2 minutes until the garlic starts to brown. Pour the garlic butter over the vegetables, scatter with parsley, season again with salt and pepper, then serve.
Adam’s tip: Adding oil to the water gives a gloss to the vegetables and a
better mouthfeel. Use a slotted spoon or wire mesh to remove them from the water.
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Previously
Adam Liaw’s maple-mustard baked chicken
This simple tray-baked chicken is equally at home as a Sunday roast or weeknight winner.
Adam Liaw is a cookbook author and food writer, co-host of Good Food Kitchen and former MasterChef winner.From our partners
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