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Mixed Vegetables With Dill

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  Carrots 6 Medium
  Onions 6 Small
  Cauliflower 1 Small
  Salt 1 Teaspoon
  Pepper 1⁄4 Teaspoon
  Butter 1⁄4 Cup (4 tbs)
  Flour 2 Tablespoon
  Light cream 1 Cup (16 tbs)
  Dill weed 1 Teaspoon

Cut carrots into strips.
Peel onions and cut into quarters.
Cook carrots and onions together in a little salted water until tender.
Break cauliflower into pieces and cook in boiling salted water until tender.
Drain: Heat oven to 350 degrees and combine vegetables in baking dish 15 minutes before serving.
Sprinkle with salt and pepper.
Melt butter in small saucepan, sprinkle in flour and stir to blend.
Remove from heat and add cream, all at once.
Add dill weed, stir to blend and return to moderate heat.
Cook, stirring constantly, until thick and smooth.
Pour over vegetables.
Bake 15 minutes.
Serve immediately.

Recipe Summary

Side Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1850 Calories from Fat 1077

% Daily Value*

Total Fat 123 g188.7%

Saturated Fat 75.9 g379.7%

Trans Fat 0 g

Cholesterol 387.4 mg129.1%

Sodium 2505.6 mg104.4%

Total Carbohydrates 175 g58.4%

Dietary Fiber 40.1 g160.5%

Sugars 66.4 g

Protein 34 g67.3%

Vitamin A 1307.2% Vitamin C 588.5%

Calcium 71% Iron 51.6%

*Based on a 2000 Calorie diet

Mixed Vegetables With Dill Recipe