We respect you privacy

We use cookies to enable our website to function properly and in order to continuously improve our services. In case you wish to disable the use of cookies, some parts of this website may become inaccessible. More detail in the Terms of use.

Types of cookies: Technical, Marketing

Types of cookies: Technical, Marketing

Vegetables With Lemon Sauce

  • 12/05/2010
  • 4
  • 40 min

A small amount of sugar used in preparation of vegetables will provide the subtle sweetness and it will draw the finest from vegetables. This is especially true for root vegetables such as carrot and for asparagus, which are perfectly suited to the aromatic lemon sauce.


  • 1 l water
  • 1/2 tsp salt
  • 200 g broccoli florets
  • 200 g cauliflower florets
  • 100 g carrot, sliced
  • 3 tbsp olive oil
  • 400 g asparagus (tinned, white and green)
  • Sauce
  • 2 tbsp oil
  • 10 g sugar
  • 1 tsp grated lemon rind
  • 2 tbsp lemon juice
  • 1/2 cup water
  • 1 cube Vegeta Vegetable stock
  • 1/3 cup rice milk
  • 1 tsp corn flour
  • 1 tbsp water
  • 1 tsp mint, chopped


  1. 1.
    Salt the water and bring it to boil. Add broccoli, cauliflower and carrots and cook until just tender. Drain and cover with olive oil. Add drained asparagus and keep on warm place.
  2. 2.
    For sauce: In a smaller pot heat up the oil and add sugar, let it dissolve. Add lemon rind, lemon juice, water and Vegeta Vegetable stock cube. Simmer for 5 minutes.
  3. 3.
    Dissolve corn flour in tablespoon of water and add it to the sauce, together with rice milk and mint. Cook another minute and serve.


Pour the sauce over warm vegetables and serve it as a starter or with cooked fish.


Pick different vegetables of your choice to please different tastes.