Vegetables in Lemon Butter
Try this for a great side dish with any kind of main course - but it goes particularly well with beef. My kids always fight over the carrots!
Ingredients
Serves: 6
- 6 potatoes, unpeeled and chopped
- 250g baby carrots
- 6 tablespoons butter, melted
- 1/4 cup (65ml) lemon juice
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 tablespoon Italian herbs
Directions
Preparation:10min ›
Cook:15min ›
Ready in:25min
- Place potatoes and carrots in a steamer over boiling water and cover. Cook until tender but still firm, about 15 minutes.
- To the melted butter add the lemon juice, salt, pepper and Italian herbs. Pour over potatoes and carrots and toss.
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Reviews and Ratings
Global Ratings:
(21)
Reviews in English (18)
I actually wanted a sauce to serve over asparagus and this was perfect. I took one of the reviewers suggestions and only used 4T butter, 2T lemon juice, half the salt and pepper and less Italian seasoning than the recipe called for. It was absolutely delicious. - 26 May 2010 (Review from Allrecipes USA and Canada)
Great way to add a little zing to veggies. I make these with just the carrots - no potatoes. - 26 May 2008 (Review from Allrecipes USA and Canada)
Very good recipe! I agree that 6 T. of butter was too much... next time I'll reduce that. My main problem with this is that I really didn't care for lemon with potatoes. Just kind of a strange combination of flavors to me. But I loved the seasoned butter with the carrots, so next time around I'll skip the spuds and mix the carrots with other veggies. Zucchini, broccoli, cauliflower... I think they'd all be great. Also looking forward to trying this with fresh herbs from the garden this summer. Thanks, Mikki! - 04 Feb 2005 (Review from Allrecipes USA and Canada)