Back to Vegetables in Dill Sauce

Print Options

 
 
 

Card Sizes

 
 
 
 Print
Vegetables in Dill Sauce Recipe

Vegetables in Dill Sauce Recipe

“This recipe is ideal for using up vegetables from your garden,” writes Edie DeSpain from Logan, Utah. “It’s a great side dish for grilled chicken. Enjoy!”
TOTAL TIME: Prep/Total Time: 30 min. YIELD:6 servings

Ingredients

  • 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

Directions

  • 1. 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.

Nutritional Facts

1/2 cup vegetables with 1 tablespoon sauce equals 80 calories, 4 g fat (2 g saturated fat), 9 mg cholesterol, 186 mg sodium, 9 g carbohydrate, 2 g fiber, 3 g protein. Diabetic Exchanges: 1 vegetable, 1 fat.

Reviews for Vegetables in Dill Sauce

Sort By :
MY REVIEW
Reviewed Jun. 1, 2011

"I used whole milk, reg. mayo (not low-fat), dried minced onion and dried dill. Was very good, everyone liked it!"

MY REVIEW
mfl
Reviewed May. 24, 2010

"This is a very tasty and enjoyable recipe; one of my guests is a vegetarian and asked for the recipe..."

Loading Image