lemon-dilled vegetables
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.
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yield
4 serving(s)
prep time
10 Min
cook time
15 Min
method
Stove Top
Ingredients For lemon-dilled vegetables
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6 smnew potatoes, sliced
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3carrots, cut into 1/2-inch slices
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1 cbroccoli florets
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1 ccauliflower florets
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1 stickbutter or margarine
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1/4 call-purpose flour
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3/4 cmilk
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1/4 clemon juice (bottled is fine)
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1/2 tspdried dill weed
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1/2 tspsalt
How To Make lemon-dilled vegetables
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1Steam vegetables or boil in lightly salted water until tender (about 5 minutes).
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2Place vegetables in a serving bowl.
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3Melt butter or margarine in heavy saucepan over low heat; whisk in flour, and cook, whisking constantly, about 1 minute.
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4Gradually add milk and cook over medium heat, whisking constantly until thickened and bubbly.
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5Remove from heat. Stir in lemon juice, dill weed and salt.
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6Serve over top of vegetables.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
Categories & Tags for Lemon-Dilled Vegetables:
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