Veggies with Lemon Sauce

I made this last night and both my children liked it. The original recipe designated brussels sprouts, but I'm sure many veggies would be good with this. The butter could also be replaced with any oil, and another starch should work for the corn starch.

• 3 cups Veggies
• 3/4 cups chicken broth
• 1 tsp butter (oil)
• 1 clove garlic
• 2 Tbs chicken broth
• 1 1/2 tsp cornstarch (tapioca, arrowroot?)
• 1/2 tsp finely shredded lemon peel
• 1 Tbs lemon juice
• 1/8 tsp pepper
• 2 tsp snipped fresh dill weed

1. Wash and trim veggies.
2. In a medium saucepan combine veggies, 3/4 cup broth, butter (oil) and garlic.
3. Bring to boiling; reduce heat.
4. Simmer, covered, for 7 to 10 minutes or until veggies are crisp-tender.
5. Using a slotted spoon, transfer to a serving bowl.
6. Meanwhile, in a small bowl combine the 2 Tbs broth, cornstarch, lemon peel, juice, and pepper.
7. Gradually add lemon mixture to hot broth in saucepan.
8. Cook and stir over medium heat until mixture is thickened and bubbly.
9. Cook and stir for 2 minutes more.
10. Stir in fresh dill weed.
11. Pour lemon sauce over veggies.

Makes 6 side dish servings.

Contributed by Suzy Boerema