lemon glazed vegetables with dill
- Categories
- Vegetables
- Yield
- 8 Servings
| Measure | Ingredient |
|---|---|
| ½ pounds | Baby carrots |
| ½ cup | Onion, sliced |
| 1 cup | Broccoli florettes |
| 1 cup | Cauliflower florettes |
| ¼ cup | Sugar |
| 1 tablespoon | Cornstarch |
| ½ teaspoon | Salt |
| 1 teaspoon | Dill |
| ½ cup | Lemon juice |
| ¼ cup | Margarine |
Cook vegetables till just crispy/tender. Drain and keep warm.
Combine sugar, cornstarch, salt and dill in a saucepan. Gradually add juice, stirring well. Boil 1 minute, then add margarine.
Pour over the vegetables to coat.
Recipe by: Janet Baker Posted to TNT - Prodigy's Recipe Exchange Newsletter by Janet Baker <jbaker@...> on Apr 27, 1997
Similar recipes
- Cherry glaze
- Cucumber-dill sauce
- Dill beer bread
- Dill butter
- Dill fish sauce
- Dill fondue
- Dill sauce
- Dilled chicken salad
- Dilled cucumber salad
- Dilled egg salad
- Dilled pancakes
- Dilled potatoe salad
- Dilled rice salad
- Lemon dill rice
- Lemon glaze
- Maple glaze
- Mustard/dill fish
- Rum glaze
- Syrup glaze
- Tomato dill soup
Random recipe of the day
Follow us
