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.
prep time
10 Min
cook time
15 Min
method
Stove Top
yield
4 serving(s)
Ingredients
- 6 small new potatoes, sliced
- 3 - carrots, cut into 1/2-inch slices
- 1 cup broccoli florets
- 1 cup cauliflower florets
- 1 stick butter or margarine
- 1/4 cup all-purpose flour
- 3/4 cup milk
- 1/4 cup lemon juice (bottled is fine)
- 1/2 teaspoon dried dill weed
- 1/2 teaspoon salt
How To Make lemon-dilled vegetables
-
Step 1Steam vegetables or boil in lightly salted water until tender (about 5 minutes).
-
Step 2Place vegetables in a serving bowl.
-
Step 3Melt butter or margarine in heavy saucepan over low heat; whisk in flour, and cook, whisking constantly, about 1 minute.
-
Step 4Gradually add milk and cook over medium heat, whisking constantly until thickened and bubbly.
-
Step 5Remove from heat. Stir in lemon juice, dill weed and salt.
-
Step 6Serve over top of vegetables.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Vegetables
Tag:
#Quick & Easy
Diet:
Vegetarian
Keyword:
#butter
Keyword:
#sides
Keyword:
#broccoli
Keyword:
#sauce
Keyword:
#cauliflower
Keyword:
#milk
Keyword:
#vegetables
Keyword:
#Carrots
Keyword:
#dill
Keyword:
#new-potatoes
Keyword:
#side-dishes
Keyword:
#Potatoes
Ingredient:
Vegetable
Culture:
American
Method:
Stove Top
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