Recipes
Vegetables With Lemon Sauce
A small amount of sugar used in preparation of vegetables will provide the subtle sweetness and it will draw the finest from vegetables. This is especially true for root vegetables such as carrot and for asparagus, which are perfectly suited to the aromatic lemon sauce.
| Preparation time | 40 min |
|---|---|
| Energetic value | 242 kcal / 1012 kJ |
Ingredients
 | 4 |
|---|---|
| 1 l | water |
| 1/2 tsp | salt |
| 200 g | broccoli florets |
| 200 g | cauliflower florets |
| 100 g | carrot, sliced |
| 3 tbsp | olive oil |
| 400 g | asparagus (tinned, white and green) |
| Sauce | |
| 2 tbsp | oil |
| 10 g | sugar |
| 1 tsp | grated lemon rind |
| 2 tbsp | lemon juice |
| 1/2 cup | water |
| 1 cube | Vegeta Vegetable stock |
| 1/3 cup | rice milk |
| 1 tsp | corn flour |
| 1 tbsp | water |
| 1 tsp | mint, chopped |
Preparation
- Salt the water and bring it to boil. Add broccoli, cauliflower and carrots and cook until just tender. Drain and cover with olive oil. Add drained asparagus and keep on warm place.
- For sauce: In a smaller pot heat up the oil and add sugar, let it dissolve. Add lemon rind, lemon juice, water and Vegeta Vegetable stock cube. Simmer for 5 minutes.
- Dissolve corn flour in tablespoon of water and add it to the sauce, together with rice milk and mint. Cook another minute and serve.
Serving
Pour the sauce over warm vegetables and serve it as a starter or with cooked fish.
Tip
Pick different vegetables of your choice to please different tastes.
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