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lemon-dilled vegetables

Robyn1757 avatar
Recipe by
Robyn Bruce
@Robyn1757
Linglestown, PA

I came across this recipe about 20 years ago. It's one of my favorites. The dill sauce is so good and just adds that extra "something". I serve the sauce in a little bowl and spoon, and then people can spoon however much they personally would like to have over their vegetables. This is a great recipe to serve any time, but it's kind of impressive, also, to serve to guests or a date night for that special someone. If you're having guests, you can easily double the recipe.

yield 4 serving(s)
prep time 10 Min
cook time 15 Min
method Stove Top

Ingredients For lemon-dilled vegetables

  • 6 sm
    new potatoes, sliced
  • 3
    carrots, cut into 1/2-inch slices
  • 1 c
    broccoli florets
  • 1 c
    cauliflower florets
  • 1 stick
    butter or margarine
  • 1/4 c
    all-purpose flour
  • 3/4 c
    milk
  • 1/4 c
    lemon juice (bottled is fine)
  • 1/2 tsp
    dried dill weed
  • 1/2 tsp
    salt

How To Make lemon-dilled vegetables

  • 1
    Steam vegetables or boil in lightly salted water until tender (about 5 minutes).
  • 2
    Place vegetables in a serving bowl.
  • 3
    Melt butter or margarine in heavy saucepan over low heat; whisk in flour, and cook, whisking constantly, about 1 minute.
  • 4
    Gradually add milk and cook over medium heat, whisking constantly until thickened and bubbly.
  • 5
    Remove from heat. Stir in lemon juice, dill weed and salt.
  • 6
    Serve over top of vegetables.
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