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prep time
10 min
cook time
10 min
ready time
20 min
Keto Butter Poached Veggie Medley
This tasty Keto side is a great way to enjoy your low carb veggies with a hearty helping of healthy fats. Our low carb side is prepared with broccolini, tender asparagus spears, crisp radishes, and creamy butter. Fresh chives and a splash of lemon juice are added at the end of the cooking process to bring extra flavor and a little acidity to the dish.
Can I Use Regular Broccoli?
We have added broccolini to our Keto vegetable side dish. Broccolini is thinner and narrower than broccoli, making it faster to cook. For ease and simplicity, we have chosen vegetables that all cook at the same speed. If you wish to use regular broccoli, this is no problem. You can either chop the broccoli into smaller florets to quicken the cook time, or you can part boil larger pieces of broccoli for a minute longer than the other vegetables.
Serving Suggestions
These buttery Keto vegetables make a delicious spring/summer side. The vegetables make a great accompaniment to poached or baked fish, perfect with cod or salmon fillets. They also pair well with pork or chicken, ideal with whole roasted joints or some grilled cuts.
Net Carbs
1.7 g
Fiber
2.1 g
Total Carbs
3.9 g
Protein
2.8 g
Fats
20.7 g
203 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Brocollini
3.5 oz
Asparagus
10 medium - spear - 5 1/4" to 7" long
Radish, raw
6 medium - 3/4" to 1" diameter
Butter, unsalted
0.33 cup
Chives
1 tbsp
Lemon juice
1 tbsp
Salt, sea salt
0.5 tsp
Black pepper
0.13 tsp
Recipe Steps
steps 3
20 min
Step 1
Trim the tough ends from the broccolini and asparagus. Discard. Trim the tops and tips from the radishes and slice each radish in half. Add the prepared vegetables to a large saucepan. Cover with boiling water. Simmer over a medium heat for 1-2 minutes until crisp-tender. Drain and immediately rinse under cold water. Drain away any excess liquid.Step 2
Add the butter to the saucepan with the drained vegetables. Set over a low/medium heat. Let the butter melt, then start basting it over the vegetables. Keep basting and stirring for 2-3 minutes more to allow the vegetables to cook through in the butter. Add the salt and pepper and stir again.Step 3
Remove the vegetables from the pan with a slotted spoon and transfer them to a serving dish. Finely chop the chives. Add the chives to the pan along with the lemon juice. Stir into the butter. Pour the buttery pan juices over the vegetables to serve.
