
Vegetable medley with lemon sauce

Brian Moore @brimoore_SD
Steps
- 1
Cut florets from broccoli; cut stems into 1 1/2 inch pieces.
- 2
Repeat with cauliflower.
- 3
Keeping vegetables separate, steam until tender crisp, 6 to 8 minutes.
- 4
For sauce, in a small skillet saucepan, melt butter over medium-high heat.
- 5
Saute onion until translucent, 2 to 3 minutes.
- 6
Remove from heat and stir in lemon juice and paprika.
- 7
Arrange vegetables in groups on serving platter, drizzle with sauce and sprinkle pimiento over artichoke hearts.
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