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Vegetables in Dill Sauce Recipe

  • 6servings
  • 30minutes
  • 80calories

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Source: www.tasteofhome.comReport recipe

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Nutrition Info

NutrientsLipids, Cellulose
VitaminsA, B3, B9, C, D, P
MineralsCopper, Natrium, Silicon, Calcium, Potassium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

4 cups water
1-1/2 cups pearl onions
1 medium carrot, sliced
1 tablespoon butter
1/2 pound sliced fresh mushrooms
2 small zucchini, sliced
2 teaspoons lemon juice
1 teaspoon dried marjoram
1/4 teaspoon salt
SAUCE:
2 tablespoons plus 2 teaspoons fat-free sour cream
2 tablespoons plus 2 teaspoons reduced-fat mayonnaise
2 tablespoons fat-free milk
2-1/4 teaspoons finely chopped onion
1/2 teaspoon snipped fresh dill
Dash white pepper

Instructions Jump to Ingredients ↑

  1. Photo by: Taste of Home In a large saucepan, bring water to a boil. Add pearl onions; boil for 3 minutes. Drain and rinse in cold water; peel.

  2. In a large nonstick skillet coated with cooking spray, saute onions and carrot in butter for 1 minute. Add mushrooms and zucchini; saute 6-8 minutes longer or until vegetables are tender. Stir in the lemon juice, marjoram and salt.

  3. In a small microwave-safe bowl, combine the sauce ingredients. Cover and microwave on high until heated through, stirring once. Serve with vegetables. Yield: 6 servings.

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