Vegetables In Dill Sauce Recipes

VEGETABLES IN DILL SAUCE

Steps:

• 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.

MARINATED VEGETABLES WITH MUSTARD DILL DRESSING

Steps:

• Make marinade:
• In a small saucepan bring marinade ingredients to a boil stirring until sugar is dissolved and cool.
• Preheat oven to 400°F.
• Wrap beets tightly in foil and roast in middle of oven 1 to 1 1/2 hours, or until tender. In a large saucepan of boiling salted water cook carrots until crisp-tender, 6 to 7 minutes, and transfer with a slotted spoon to a bowl.
• Unwrap beets carefully and cool. Slip off beet skins and slice beets, transferring to another bowl. Divide marinade between beets and carrots, combining well, and marinate, covered and chilled, at least 4 hours.
• In a saucepan of boiling carrot-cooking water cook beans until crisp- tender, 5 to 6 minutes, and drain in a colander. Rinse beans well under cold water and pat dry between paper towels. Vegetables may be prepared up to this point 1 day ahead and chilled, covered.
• Make dressing:
• In a bowl whisk together mustard, vinegar, water, sugar, and salt and add oil in a stream, whisking until dressing is emulsified. Whisk in dill.
• Just before serving, toss beans in a bowl with 2 tablespoons dressing and drain beets and carrots. Arrange vegetables decoratively on a platter and drizzle with remaining dressing.

DILL SAUCE

Steps:

• Whisk together sour cream, mustard, lemon juice and dill until well blended. Chill before serving.

LEMON-DILL STEAMED VEGETABLES

Steps:

• Place the vegetables in a steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam for 10-12 minutes or until crisp-tender., In a large serving bowl, combine the butter, lemon juice, salt, dill and pepper. Add the vegetables and toss to coat. Serve immediately.

CREAMY DILL DIPPING SAUCE

Steps:

• In a small mixing bowl, combine sour cream, mayonnaise, dill, lemon juice, and salt and pepper. Cover and refrigerate 1 to 2 hours before serving.

WINTER VEGETABLES WITH HORSERADISH DILL BUTTER

Steps:

• In a large vegetable steamer set over boiling water steam separately the potatoes, the Brussels sprouts, the parsnips, the carrots, and the turnips for 8 to 12 minutes, or until they are just tender. In a saucepan melt the butter over moderate heat, stir in the horseradish, the vinegar, the dill, and salt and pepper to taste, and in a large baking pan toss the vegetables with the butter mixture. Keep the vegetables warm, covered, in a 200°F. oven.