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Prepare the vegetables as indicated. In a large skillet or fry pan, heat the butter/oil over medium high heat. Add the carrots and the pearl onions. Let these saute about 5 minutes before adding the zucchini and mushrooms. Add the lemon juice, pepper and marjoram. Cover and let the mixture simmer over a medium heat just until the vegetables are to "tender crisp" stage. Turn the cooked ingredients into a covered serving dish and spoon juices over all. Top with the dill sauce by combining the last 5 ingredients and mixing well.
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Powdered cream for shelf-stable cooking — sauces, baking, camping
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Powdered cream for shelf-stable cooking — sauces, baking, camping
Classic gravy boat — Thanksgiving table, Sunday roast, sauces
Large balloon whisk — whip cream, eggs, sauces, incorporate air
French cultured cream — sauces, soups, finishing, baking
Feathery dill — pickles, gravlax, cream sauces, potato salad