BROCCOLI AND CAULIFLOWER WITH LEMON, MUSTARD AND CHIVE BUTTER

The flavorful butter adds plenty of zip.

1/2 cup (1 stick) butter, room temperature
2 tablespoons Dijon mustard
1 tablespoon grated lemon peel
1/3 cup plus 1 tablespoon chopped fresh chives
1 1 1/2-pound whole cauliflower, trimmed, cut into florets
2 1/2 pounds broccoli, stems trimmed, cut into florets

Using fork, blend butter, mustard and lemon peel in small bowl. Mix in -
cup chives. Season with salt and pepper.

Cook cauliflower in large pot of boiling salted water 2 minutes. Add
broccoli and cook until vegetables are crisp-tender, about 3 minutes
longer. Drain. Transfer vegetables to bowl of ice water. Drain. (Butter
mixture and vegetables can be made 1 day ahead. Cover separately and chill.)

Combine butter mixture and vegetables in large pot. Toss gently over
medium heat until vegetables are heated through and coated with butter
mixture, about 5 minutes. Transfer to bowl. Sprinkle with remaining 1
tablespoon chives.

Serves 8 to10.