Lemon-Dilled Vegetables

Robyn Bruce


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.

☆☆☆☆☆ 0 votes
10 Min
15 Min
Stove Top


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6 small
new potatoes, sliced
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
1/4 c
lemon juice (bottled is fine)
1/2 tsp
dried dill weed
1/2 tsp

How to Make Lemon-Dilled Vegetables


  • 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.

Printable Recipe Card

About Lemon-Dilled Vegetables

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

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