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Ingredients
| chicken broth: 1 cup |
| ground coriander: 1/4 tsp |
| salt: 1/8 tsp |
| black pepper: 1/8 tsp |
| frozen green beans: 1 lb |
| carrots (chopped): 2 cups |
| cauliflower heads: 1 cup |
| red sweet peppers (sliced): 2 cups |
| dried oregano (ground): 1 tsp |
| water: 1 tsp |
| cornstarch: 1/2 tsp |
| lemon juice: 4 tsp |
Lemony mixed vegetables
Credit: www.bhg.com
User rating:
-
Prep Time
20 min -
Cook Time
18 min -
Servings
6 serving(s)
Tags
1. 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.
2. Using a slotted spoon, transfer vegetables to a serving bowl, reserving broth mixture in saucepan. Cover vegetables; keep warm.
3. 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. Makes 6 servings.