Assorted Vegetables with Butter Recipe from Moldova

Assorted Vegetables with Butter

Assorted Vegetables with Butter Recipe from Moldova
Region / culture: Moldova | Preparation time: 15 minutes | Cooking time: 30 minutes | Servings: 4 | Vegetarian diet


Assorted Vegetables with Butter
Assorted Vegetables with Butter

Assorted Vegetables with Butter is a classic, comforting dish that brings together the wholesome goodness of vegetables with the rich flavor of butter. This recipe is a celebration of simplicity, focusing on enhancing the natural flavors of the vegetables. It's a versatile dish that can be served as a main course or a side dish, making it perfect for any meal.


The history of cooking vegetables with butter goes back centuries and spans many cultures. In French cuisine, the technique of sautéing vegetables in butter to enhance their flavor is a fundamental cooking method. This recipe, with its focus on simplicity and the natural taste of the vegetables, reflects a universal culinary tradition of using butter to enrich the flavor of dishes.


How to prepare

  1. In a pot, bring salted water to a boil. Add the cauliflower in small bunches and the very small whole potatoes.
  2. In a separate pot, boil the peas in two tablespoons of salted water over low heat.
  3. In a third pot, boil the julienne carrots with a little butter and two tablespoons of salted water.
  4. Once the vegetables are tender, remove the cauliflower and potatoes using a slotted spoon.
  5. Arrange the cauliflower in the center of a round platter.
  6. Arrange the carrots around the cauliflower, the peas around the carrots, and the potatoes around the peas.
  7. Fry the bread crumbs in butter and sprinkle them over the vegetables.
  8. Serve hot.


  • For a vegan version, substitute the butter with olive oil or a plant-based butter alternative. You can also add different vegetables such as broccoli, zucchini, or green beans to vary the flavors and textures.

Cooking Tips & Tricks

To ensure the vegetables maintain their vibrant colors and crisp textures, it's important to not overcook them. Blanching the vegetables quickly in boiling water and then immersing them in ice water can help preserve their color and texture. Additionally, using unsalted butter allows you to control the amount of salt in the dish, ensuring a balanced flavor.

Serving Suggestions

This dish can be served as a standalone vegetarian main course or as a side dish to complement meat or fish. It pairs well with grilled chicken, roasted beef, or baked fish, making it a versatile addition to any meal.

Cooking Techniques

The vegetables in this recipe are boiled and sautéed, but they can also be steamed or roasted for a different flavor profile. Experimenting with cooking techniques can bring out unique flavors and textures in the vegetables.

Ingredient Substitutions

If you're out of bread crumbs, you can use crushed crackers or panko for a similar crunchy topping. Additionally, if you prefer not to use butter, olive oil is a great alternative that also adds a rich flavor.

Make Ahead Tips

The vegetables can be prepped and boiled ahead of time, then quickly sautéed with butter and bread crumbs just before serving. This makes the dish a convenient option for busy days or entertaining guests.

Presentation Ideas

For an elegant presentation, arrange the vegetables in a colorful pattern on a platter and drizzle the melted butter and bread crumbs over the top. Garnish with fresh herbs like parsley or thyme for a pop of color and flavor.

Pairing Recommendations

This dish pairs beautifully with a light, crisp white wine such as Sauvignon Blanc or a Chardonnay. The acidity and fruitiness of the wine complement the buttery vegetables perfectly.

Storage and Reheating Instructions

Leftover Assorted Vegetables with Butter can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply sauté in a pan over medium heat until warmed through, adding a little extra butter or water if needed.

Nutrition Information

Calories per serving

A serving of Assorted Vegetables with Butter contains approximately 150 calories. The majority of these calories come from the butter and the starchy vegetables like potatoes.


This dish is relatively low in carbohydrates, with the primary sources being the peas, carrots, and potatoes. A serving of this dish provides approximately 20 grams of carbohydrates, making it a suitable option for those monitoring their carbohydrate intake.


The main source of fat in this recipe is the butter. Two tablespoons of butter contribute about 23 grams of fat, most of which is saturated. However, when divided among the servings, the amount of fat per serving is considerably less, making this dish a moderate source of fats.


Assorted Vegetables with Butter is not a high-protein dish, as it primarily consists of vegetables. However, peas do contribute a small amount of protein to the meal. Overall, a serving of this dish provides about 5 grams of protein.

Vitamins and minerals

This dish is a rich source of vitamins and minerals, thanks to the variety of vegetables used. Carrots are high in vitamin A, while peas provide vitamin C and iron. Cauliflower and potatoes contribute to the intake of vitamin C, potassium, and fiber, making this dish nutritionally balanced.


The primary allergen in this recipe is dairy, due to the use of butter. Individuals with a dairy allergy or intolerance should consider substituting the butter with a dairy-free alternative.


Overall, Assorted Vegetables with Butter is a nutritious dish that provides a good balance of carbohydrates, fats, and a variety of vitamins and minerals. It's a low-calorie option that can fit into many dietary preferences, with the main consideration being its dairy content.


Assorted Vegetables with Butter is a timeless recipe that showcases the natural flavors of vegetables enhanced with the richness of butter. It's a nutritious, versatile dish that can be adapted to suit various dietary needs and preferences. Whether served as a main course or a side dish, it's sure to be a comforting and satisfying addition to any meal.

How did I get this recipe?

I can still recall the sense of amazement I felt when I first saw this recipe for Assorted Vegetables with Butter. It was a crisp autumn day, the leaves were turning shades of red and gold, and I was visiting my dear friend Margaret in the countryside. Margaret was a wonderful cook, always experimenting with new dishes and flavors, and on that particular day, she had something special planned for lunch.

As we sat at her kitchen table, sipping on steaming cups of tea, Margaret pulled out a worn and stained recipe card from her collection. It was a simple recipe, calling for an assortment of fresh vegetables – carrots, green beans, peas, and potatoes – cooked in a generous amount of butter. I watched as Margaret expertly chopped the vegetables into bite-sized pieces, the knife slicing through the carrots with ease.

As she heated a large skillet on the stove, Margaret explained to me the importance of using good quality butter in this recipe. “The butter adds a richness and depth of flavor to the vegetables,” she said, her eyes twinkling with excitement. “It transforms them into something truly special.”

I helped Margaret toss the vegetables into the sizzling butter, the aroma of caramelized onions and garlic filling the kitchen. We seasoned the dish with a pinch of salt and pepper, and then covered the skillet to let the vegetables steam and soften.

As we waited for the vegetables to cook, Margaret regaled me with stories of how she had come across this recipe. It had been passed down to her from her own grandmother, who had learned it from a French chef during her travels in Europe. The recipe had since become a beloved family favorite, a dish that was always requested at special gatherings and celebrations.

Finally, after a few minutes, Margaret lifted the lid off the skillet, revealing a steaming, colorful medley of vegetables. The carrots were tender, the green beans still crisp, and the peas bursting with flavor. Margaret scooped the vegetables onto a serving platter, the butter glistening like liquid gold.

As we sat down to enjoy our meal, I took my first bite of the Assorted Vegetables with Butter. The flavors exploded in my mouth – the sweetness of the carrots, the earthiness of the potatoes, and the freshness of the peas all mingling together in perfect harmony. The butter added a richness and creaminess that tied everything together, making each bite a decadent delight.

I couldn’t believe how something so simple could be so delicious. I asked Margaret for the recipe, eager to recreate this dish in my own kitchen. She smiled and handed me the stained recipe card, telling me to cherish it and pass it down to future generations.

And so, that is how I learned to make Assorted Vegetables with Butter. It has become a staple in my own cooking repertoire, a dish that never fails to impress and delight. Every time I make it, I think of Margaret and the special memory we shared that autumn day in the countryside. And I am reminded of the power of good food to bring people together, create lasting memories, and nourish both body and soul.


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