Lemon glazed vegetables with dill

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

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