Bonus!! Vegetables in Velvety Dill Sauce

In Recipies on July 30, 2012 at 2:49 pm

#4 in my four-part series of quick and easy favorites. I hope you enjoyed them!

This is a fast and easy dairy side dish. I’ve used carrots, potatoes (young redskins), squash, and cauliflower…separately and combined. It’s definitely not a diet dish. But, it is a very, very rich accompaniment to a healthy fish supper.

1-1 ½ lb vegetables per person, thick slices

½ tsp sugar

2 C green onions, thinly sliced

1 TBS dried dill

1 C sour cream

3 TBS butter

salt and pepper

Use one or a combo of vegetables. If using potatoes, slice them at least 1” thick. Peel them if you like. Carrots should be at least 3/4” thick, squash about 1”, and cauliflower broken into large florets. Red skinned potatoes are best, as russets tend to be mealier. You want this dish to be velvety smooth.

Heat water in a deep skillet of pan (deep enough to cover your chosen vegetable). Add the sugar to he water. Add the vegetables and cook them until just tender (12 min for potatoes, 6 min for others). Drain the vegetables an put them aside in a bowl.

Heat the butter in the skillet and add the green onions. Cook until the color just pops and then stir in the dried dill. Remove from heat and add the sour cream and return the vegetables to the pan. Gently toss the vegetables to coat them in the dilled sour cream. Return the pan to low-medium heat to re-warm the vegetables . Add salt and pepper to taste. Serve warm or hot.


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