2 cups cauliflowerets, cut into 1/2 inch pieces
2 pounds fresh green peas, shelled
2 medium green or red peppers, cut into rings
1 small onion, sliced and separated into rings
1/4 cup water
1-1/2 teaspoons snipped fresh dill leaves or 1/2 teaspoon dried dill weed
1 teaspoon salt
Layer cauliflowerets, peas, peppers and onion in 1O-inch skillet; add water. Sprinkle with dill and salt. Heat to boiling; reduce heat. Cover and simmer over medium heat until vegetables are tender, about 10 minutes.
4 servings.
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