Skillet Gourmet Vegetables with Sour Cream Dill Sauce

Submitted by lisar

"This is a great side dish that really goes with any entree. I have served it as part of our Easter meal and everyone really enjoys it."

 

• Ready In: 45mins
• Ingredients: 13
• Serves: 6

ingredients

• 1 1⁄2 cups carrots, sliced on the diagonal
• 1 1⁄2 cups pearl onions (frozen can be substituted)
• 1 1⁄2 cups sm. zucchini, sliced
• 1⁄2 cup fresh mushrooms, halved
• 1⁄4 cup butter (can use half butter half oil)
• 2 tablespoons fresh lemon juice
• 1⁄2 teaspoon ground pepper
• 1⁄2 teaspoon dried leaf marjoram
• 2⁄3 cup sour cream (can use light)
• 2⁄3 cup mayonnaise
• 3 tablespoons onions, finely diced
• 1 -2 tablespoon dill weed
• 1⁄4 teaspoon white pepper

directions

1. Prepare the vegetables as indicated.
2. In a large skillet or fry pan, heat the butter/oil over medium high heat.
3. Add the carrots and the pearl onions.
4. Let these sauté about 5 minutes before adding the zucchini and mushrooms.
5. Add the lemon juice, pepper and marjoram.
6. Cover and let the mixture simmer over a medium heat just until the vegetables are to “tender crisp” stage.
7. Turn the cooked ingredients into a covered serving dish and spoon juices over all.
8. Top with the dill sauce by combining the last 5 ingredients and mixing well.