Lemon glazed vegetables with dill
8 Servings
Ingredients
| Quantity | 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 |
Directions
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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