Lemon-Dilled Vegetables

Robyn Bruce

By
@Robyn1757

I came across this recipe about 20 years ago. It's one of my favorites. The dill sauce is so good and just adds that extra "something". I serve the sauce in a little bowl and spoon, and then people can spoon however much they personally would like to have over their vegetables. This is a great recipe to serve any time, but it's kind of impressive, also, to serve to guests or a date night for that special someone. If you're having guests, you can easily double the recipe.

Rating:
☆☆☆☆☆ 0 votes
Comments:
Serves:
4
Prep:
10 Min
Cook:
15 Min
Method:
Stove Top

Ingredients

6 small
new potatoes, sliced
3
carrots, cut into 1/2-inch slices
1 c
broccoli florets
1 c
cauliflower florets
1 stick
butter or margarine
1/4 c
all-purpose flour
3/4 c
milk
1/4 c
lemon juice (bottled is fine)
1/2 tsp
dried dill weed
1/2 tsp
salt

Step-By-Step

1Steam vegetables or boil in lightly salted water until tender (about 5 minutes).
2Place vegetables in a serving bowl.
3Melt butter or margarine in heavy saucepan over low heat; whisk in flour, and cook, whisking constantly, about 1 minute.
4Gradually add milk and cook over medium heat, whisking constantly until thickened and bubbly.
5Remove from heat. Stir in lemon juice, dill weed and salt.
6Serve over top of vegetables.

About this Recipe

Course/Dish: Vegetables
Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Vegetarian
Other Tag: Quick & Easy