Adam Liaw's best buttered vegetables

Adam Liaw
Best buttered vegetables.
Best buttered vegetables. Photo: Benjamin Dearnley

These vegetables are cooked in a salty stock and pulled up through foaming butter for a deliciously rich coating. You can add any herbs you might have to the stock, for even more flavour.


1-2 tsp chicken stock powder (or 1-2 chicken stock cubes)

1 tsp salt, plus extra to season

25g butter

2 carrots, peeled cut into thick batons

2 cups broccoli florets

1 cup cauliflower florets

1 cup green beans, cut into 5cm lengths

1 cup frozen peas


1. Bring a large saucepan of water to a boil and add the stock powder and salt. Add the butter to the water and let it melt and foam on the surface. Add the carrots and boil for about 3 minutes, add the broccoli and cauliflower and cook for about 30 seconds, then add the peas and beans and boil for just a further 30 seconds. 

2. With a mesh scoop, scoop the vegetables up through the butter on the surface of the vegetables, allow to drain briefly, and transfer to a serving plate. Stand for 2-3 minutes to allow the heat of the vegetables to cook them through, and serve seasoned with a little more salt.

Also try Adam's chicken tenders with nugget sauce