Vegetables with lemon sauce
A small amount of sugar when preparing vegetables will give it a subtle sweetness and get the best out of it. This is especially true of root vegetables, such as carrots, and asparagus, which will happily swim in the aromatic lemon sauce.
- Cook the broccoli and cauliflower flowers in salted water, together with the sliced carrots, then drain them and pour over the olive oil.
- Drain the asparagus from the jar, add them to the vegetables and let stand in a warm place.
- Melt the sugar in the oil, add the grated lemon zest, juice and water. Add and cook for about 5 minutes.
- Stirinthe rice milk, corn starch, which you previously stirred in a little water, sliced mint, then cook for another 1 minute.
Pour the sauce over warm vegetables and serve as an appetizer or side dish with cooked fish.
You can choose vegetables of your choice.