Vegetables with Lemon Sauce Recipe
Ingredients
| Margarine | 1/2 Cup (16 tbs) | |
| Broccoli - 1 pound, florets only | ||
| Cauliflower, small - 1 no, florets only | ||
| Artichoke Hearts - 1 packet of 9-ounce, frozen | ||
| Onion | 2 Tablespoon, finely chopped | |
| Pimiento | 1 , diced | |
| Lemon juice | 3 Tablespoon | |
| Paprika | 1/4 Teaspoon | |
| Salt | 1/4 Teaspoon | |
Directions
GETTING READY
1) Separately cook the broccoli, cauliflower and artichoke hearts until tender and drain the liquid.
MAKING
2) In a saucepan, melt margarine, add onion and saute till transparent.
3) Take the saucepan off the flame and stir in paprika, salt and lemon.
SERVING
4) On a large serving platter, arrange each set of cooked vegetables together in neat clusters.
5) Pour the warm lemon sauce evenly over the vegetables
6) Sprinkle the artichoke hearts with diced pimiento.
1) Separately cook the broccoli, cauliflower and artichoke hearts until tender and drain the liquid.
MAKING
2) In a saucepan, melt margarine, add onion and saute till transparent.
3) Take the saucepan off the flame and stir in paprika, salt and lemon.
SERVING
4) On a large serving platter, arrange each set of cooked vegetables together in neat clusters.
5) Pour the warm lemon sauce evenly over the vegetables
6) Sprinkle the artichoke hearts with diced pimiento.
Chef
