- 4
Ingredients
- Sour Cream Sauce:
- 1 cup sour cream, light, (or fat free)
- 2 teaspoons honey
- 1 teaspoon Dijon mustard
- 1/4 teaspoon salt
- 1/4 teaspoon dried basil
- 1/4 teaspoon dried tarragon
- 1 clove garlic, crushed
- 1/8 dill weed
- Steamed Vegetables:
- 1 lb. cauliflower flowerets, (3 cups)
- 2 medium zucchini, cut into 1" slices
- 1 medium red or green bell pepper, cut into 1/4" strips
- 1 lemon
Preparation
Step 1
Prepare Sour Cream Sauce: Mix all sauce ingredients. Cover and refrigerate 2 hours but no longer than 24 hours.
Place steamer basket in 1/2 inch water in saucepan or skillet (water should not touch bottom of basket). Place cauliflower flowerets, zucchini and bell pepper in backet. Cover tightly and heat to boiling; reduce heat.
Steam 6 minutes or until vegetables are crisp tender. Arrange on plate. Squeeze juice from lemon over vegetables. Serve with sauce.
MICROWAVE DIRECTIONS: Prepare sauce as directed. Place cauliflowerets, zucchini, bell pepper, 1/4 cup water and 1/4 teaspoon salt in 2-quart microwavable casserole. Cover tightly and microwave on high 7 to 9 minutes, stirring after 4 minutes, until vegetables are crisp tender; drain.