2 Dijon Mustard
1 Lemon, Rind Of
1/3 Fresh Chives
1 1/2 Cauliflower
2 1/2 Broccoli
1 Fresh Chives
In a small bowl, combine the butter, mustard and lemon peel.
Mix in the 1/3 cup chives.
Season and set aside.
In a large pot of boiling, salted water, cook cauliflower 2 minutes.
Add broccoli and cook about 3 minutes longer, until crisp tender.
Return to the pot and toss with the mustard/butter sauce.
Season, sprinkle with additional chives and serve.