Vegetables in Dill Sauce Recipe

5 2 2
Vegetables in Dill Sauce Recipe
Vegetables in Dill Sauce Recipe photo by Taste of Home
Publisher Photo

Vegetables in Dill Sauce Recipe

Read Reviews
5 2 2
Publisher Photo
“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!”
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.

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

In a large saucepan, bring water to a boil. Add pearl onions; boil for 3 minutes. Drain and rinse in cold water; peel.
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.
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.
Editor's Note: This recipe was tested in a 1,100-watt microwave.
Originally published as Vegetables in Dill Sauce in Healthy Cooking April/May 2008, p63

Nutritional Facts

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

  • 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
  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.
Editor's Note: This recipe was tested in a 1,100-watt microwave.
Originally published as Vegetables in Dill Sauce in Healthy Cooking April/May 2008, p63

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forVegetables in Dill Sauce

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
MrsKase User ID: 3265136 129724
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 User ID: 765933 206870
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