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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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âThis recipe is ideal for using up vegetables from your garden,â writes Edie DeSpain from Logan, Utah. âItâs a great side dish for grilled chicken. Enjoy!â 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.
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