Ingredients
4 cups water1-1/2 cups pearl onions1 medium carrot, sliced1 tablespoon butter1/2 pound sliced fresh mushrooms2 small zucchini, sliced2 teaspoons lemon juice1 teaspoon dried marjoram1/4 teaspoon saltSAUCE:2 tablespoons plus 2 teaspoons fat-free sour cream2 tablespoons plus 2 teaspoons reduced-fat mayonnaise2 tablespoons fat-free milk2-1/4 teaspoons finely chopped onion1/2 teaspoon snipped fresh dillDash white pepper
Preparation
In a large saucepan, bring water to a boil. Add pearl onions; boil for 3 minutes. Drain and rinse in cold water; peel.
In a large nonstick skillet coated with cooking spray, saute onions and carrot in butter for 1 minute. Add mushrooms and zucchini; saute 6-8 minutes longer or until vegetables are tender. Stir in the lemon juice, marjoram and salt.
In a small microwave-safe bowl, combine the sauce ingredients. Cover and microwave on high until heated through, stirring once. Serve with vegetables.
