Lemony Mixed Vegetables
- Ready In:
- 40mins
- Ingredients:
- 13
- Yields:
-
5 1/4 c servings
ingredients
- 1 cup reduced-sodium chicken broth
- 1⁄4 teaspoon ground coriander
- 1⁄8 teaspoon salt
- 1⁄8 teaspoon black pepper
- 1⁄2 lb green beans, cut into 2 inch lengths (about 2 cups)
- 2 cups thinly bias-sliced carrots
- 1 cup cauliflower floret
- 1⁄2 medium sweet red pepper, cut into 1 inch pieces
- 1 tablespoon snipped fresh oregano or 1 teaspoon dried oregano, crushed
- 1 tablespoon cold water
- 1 1⁄2 teaspoons cornstarch
- 1⁄2 teaspoon finely shredded lemon, rind of
- 4 teaspoons lemon juice
directions
- In a large saucepan combine the chicken broth, coriander, salt, and black pepper.
- Bring to boiling; add green beans.
- Return to boiling; reduce heat.
- Simmer, covered, for 10 minutes.
- Add carrots, cauliflower, and sweet pepper.
- Return to boiling; reduce heat.
- Simmer covered for 4 to 5 minutes more or until vegetables are crisp-tender.
- Using a slotted spoon, transfer vegetables to a serving bowl, reserving broth mixture in saucepan.
- Cover vegetables; keep warm.
- In a small bowl stir together oregano, water, cornstarch, and lemon peel; stir into broth mixture in saucepan.
- Cook and stir over medium heat until slightly thickened and bubbly.
- Cook and stir for 2 minutes more.
- Stir in lemon juice.
- Pour thickened broth mixture over vegetables.
- Toss lightly to coat.
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RECIPE SUBMITTED BY
khah3765
United States
I like to cook for fun - especially baking.