Recipe by Zurie
Lots of vitamins and a tangy taste! Blanch the veggies while you make the topping. If you want more sauce, use more lemon juice and also more sugar and mustard. Use young, fine green beans for this.
Top Review by Karen Elizabeth
Wow, this is a fab recipe, a real keeper! Loved this, the flavours blend together in the most enticing way, wonderful way to enjoy your green veggies! And so quick and easy! Thank you Zurie, this was made in memory of your dear husband.
- 1⁄2 lb green beans, fine
- 12 ounces broccoli florets
- 1 tablespoon butter
- 2 tablespoons olive oil
- 1 small onions, chopped or 1 small shallot
- 5 slices lean bacon, chopped
- 2 ounces fresh lemon juice
- 1 tablespoon Dijon mustard or 1 tablespoon grainy prepared mustard
- 2 teaspoons brown sugar (to taste)
- 1 teaspoon black pepper, coarse, freshly ground
Directions See How It's Made
- Prepare the vegetables and put it all in a pot with a little water, and bring to a boil. Parboil only, for about 2 - 3 minutes, until bright green but still a little crunchy. Add salt and drain in a colander or sieve.
- Heat the butter and olive oil in a skillet, then add the chopped onion and bacon. Use fairly high heat, and stir often with a wooden spoon, until onions and bacon are soft, not brown or crisp.
- Turn heat off, but keep on the hob while adding lemon juice, sugar (or substitute) and mustard. Mix all well with the back of a spoon.
- Put the vegetables in a heated oven dish, then ladle over the bacon-lemon topping.
- There won't be much sauce, as my idea was to flavour but not obscure the crunchy taste of the fresh veggies.
- If the vegetables have cooled while you made the sauce topping, cover the dish with foil and leave in a warming oven to warm through -- but not for too long!
- Nice with any meat dish and rice.