Broccoli and Cauliflower with Lemon, Mustard and Chive Butter

Broccoli and Cauliflower with Lemon, Mustard and Chive Butter
By: Epicurious.com
Submitted by: Marilyn Steffensen
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.