Vegetables in Lemon Cream Sauce

By Dglmedia

Woman's World Magazine

Ingredients

• 2 pkgs. (1 lb each) assorted frozen vegetables, such as broccoli, cauliflower and red peppers
• 1 pkg. (1.8 oz) lemon-herb sauce mix, such as Knorr's shopping list
• 1/2 cup half-and-half
• 1 tbsp + 1 tsp Dijon mustard
• 1/4 cup butter or margarine

Details

Servings 6

Preparation

Step 1

Cook vegetables according to package directions; drain. In bowl combine sauce mix, 1 cup water, half-and-half and mustard until smooth. In pot melt butter over medium heat. Stir in sauce mixture; bring to boil, stirring constantly. Reduce heat to low; simmer 1 minute. Toss vegetables with sauce.