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Vegetables in Dill Sauce

“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.
  • Makes
    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

  • 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.
Nutrition 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.
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