It was well received and we have scaled it down for serving in both of our small families.The carrots add color as well as flavor to this dish. A good way to get vegetables in your family.
She left the green beans out of hers, you can use them if your family likes green beans.
Cauliflower with Carrots and Lemon
Be creative with seasonings! The inspired combination of coriander, oregano, and lemon peel adds character to this colorful vegetable side dish.SERVINGS: 6
PREP TIME: 20 mins
1 cup reduced-sodium chicken broth
¼ teaspoon ground coriander
1/8 teaspoon salt
1/8 teaspoon black pepper
1/2 pound green beans, cut into 2-inch lengths (about 2 cups)
2 cups thinly bias-sliced carrots
1 cup cauliflower florets
1/2 of a medium red or green sweet pepper, cut into 1-inch pieces
1 tablespoon snipped fresh oregano or 1 teaspoon dried oregano, crushed
1 tablespoon cold water
1/2 teaspoon cornstarch
1/2 teaspoon finely shredded lemon peel
4 teaspoons lemon juice
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.Using a slotted spoon, transfer vegetables to a serving bowl, reserving broth mixture in saucepan. Cover vegetables; keep warm.
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.
Per Serving: cal. (kcal) 49, carb. (g) 11, fiber (g) 3, pro. (g) 2, vit. A (IU) 5879, vit. C (mg) 28, sodium (mg) 184, calcium (mg) 30, iron (mg) 1, Vegetables () 2, Percent Daily Values are based on a 2,000 calorie diet