898 buttered vegetable recipes

This butter-bean spread can be used in many ways, crackers, vegetable sandwich, other ways, always works great.

Eggplant with tomatoes is a simple side dish of butter-browned eggplant slices topped with warm canned tomatoes and chopped chives. A quick, low-calorie vegetable dish with just five ingredients.

Peanut butter steak casserole, an African-inspired beef and rice bake with creamy peanut butter, tomato sauce, and chunky vegetables. A pantry-friendly comfort dish with West African groundnut stew DNA.

Garlic asparagus finished with a bright squeeze of lime instead of the usual lemon. Fresh spears sauteed with garlic, shallots, and a little butter for a fast, light vegetable side.

Vegetarian rice patties with sauteed vegetables, peanut butter for binding, tamari, and herbs baked until crispy golden on both sides. A versatile plant-based patty that works as a burger or side.

Creamed spinach with horseradish, butter, and light cream, garnished with sliced hard-cooked egg. A quick vegetable side dish with an unexpected peppery kick.

German baked spinach with Emmentaler cheese, sauteed in butter with onion and garlic, seasoned with nutmeg and paprika. A bubbly, cheesy vegetable gratin from the German kitchen.

Vegetarian German potato soup with celery, onions, and mashed potatoes in vegetable broth. Creamy meatless soup finished with butter and milk.

Herb and spice compound butter folds fresh rosemary, tarragon, chives, and a hit of curry powder into softened butter, then chills into a slice-and-serve roll. Use on steak, fish, or roasted vegetables.

No-bake cheesecake sets on a graham cracker crust, then gets decorated with star-shaped cutouts filled with warm strawberry jam and a border of fresh blueberries for easy July 4th entertaining.

Lobster Monte Carlo plates grilled lobster and shrimp over vegetable risotto with asparagus and portobello, finished in lemon butter sauce. A restaurant-style Mother's Day dinner for two.

Carrot zucchini cake with shredded coconut and cinnamon, topped with orange cream cheese frosting. Moist from grated vegetables and oil, no butter in the batter.

Irish-style baked parsnips parboiled then slow-baked in stock with butter and nutmeg. A simple, traditional side dish that draws out the natural sweetness of the root vegetable.

Healthy sweet potato muffins with warm spices and minimal fat. Moist breakfast muffins made with skim milk and vegetable oil instead of butter.

Three-ingredient cheese crumb topping made with sharp cheddar, butter, and bread crumbs. A quick, savory sprinkle for casseroles, gratins, and baked vegetables.

German veal schnitzel topped with stewed tomato, white asparagus spears, and sauteed mushrooms, pan-cooked in butter. A classic Kalbsschnitzel with fine vegetables.