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