Reviewed: Apr. 28, 2012

really disappointing . . . very bland, and had so much butter, to boot! Will not make again, after all the effort of chopping all those vegetables!

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Reviewer:

Tracy

Reviewed: Apr. 17, 2012

Very good. I only used about 3 tbsp butter for about 6 cups vegetables. It was delicious!

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Reviewer:

Connie

Cooking Level: Intermediate

Reviewed: Apr. 1, 2012

This was just ok. I guess I learned that I really prefer my veggies steamed, grilled or roasted. Not bad, but I probably won't fix it again.

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Reviewer:

litalou

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Home Town: Maryville, Tennessee, USA

Reviewed: Mar. 26, 2012

I wasn't blown away by this, but it was okay.

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Reviewer:

Carol

Cooking Level: Intermediate

Living In: Madison, Mississippi, USA

Reviewed: Mar. 4, 2012

Soooo good!

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Reviewer:

Debjlk

Cooking Level: Intermediate

Home Town: Hebron, Kentucky, USA

Reviewed: Jan. 25, 2012

Easy and delicious!

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2 users found this review helpful

Reviewer:

Gabby

Cooking Level: Intermediate

Home Town: Medford, New Jersey, USA

Living In: Gulf Breeze, Florida, USA

Reviewed: Jan. 25, 2012

Delicious! I didn't use bell pepper and only had fresh-frozen broccoli and cauliflower and it still came out great. Fresh veggies would have been better but this was really good! Hubby and I both liked it a lot.

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Reviewer:

mountaintopmama

Reviewed: Dec. 20, 2011

Excellent dish to take to a potluck. I lightly steamed the fresh coarser veggies I used first before putting them all in the frying pan. Used the leftovers in soup. Yum!

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Reviewer:

daelyns_mom

Cooking Level: Intermediate

Living In: Port Alberni, British Columbia, Canada

Reviewed: Nov. 17, 2011

shockingly good! Didn't have the almonds but was good without. I used a very sweet wine, it was all I had, but was still very good! I also used real garlic with salt and pepper. Added zucchini and carrots and cut all the veggies small.

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Reviewer:

kinkskitchen

Reviewed: Nov. 16, 2011

I think I have discovered the brown butter accidentally on my own by being too busy with other pans on the stove.. But when I read how great it taste...I knew this was a recipe I needed to try...since I was well aware of how good browned butter taste. I think you could go with just about any vegetables you have in stock. I used, broccoli, carrots, scallions and red bell peppers. I didn't use a whole stick of butter probably a wee bit over half, and also add some fresh minced garlic so left the garlic salt out...and used unsalted butter. I will use this again when whipping of vegetables for any meal. I think I'll use some mushrooms next time and cut further down on the butter, and rely on the moisture from the mushrooms. Oh I'm sure almonds would have been wonderful but I had none...still a wonderful dish.

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9 users found this review helpful