Office of Student Life & Athletics

Lemony Vegetables

• 2 cups water
• 1/3 cup lemon juice 
• 1 teaspoon salt 
• 2-1/2 tablespoons chopped scallions
• 2-1/2 tablespoons chopped parsley
• 1 sprig fresh thyme
• 1/2 cup chopped celery leaves
• 8 peppercorns
• 1/2 lb fresh green beans 
• 1/2 lb carrots, sliced 
• 1/4 lb mushrooms, sliced
• Chopped chives 

In a large saucepan, combine water, lemon juice, salt, scallions, parsley, thyme, celery leaves, and peppercorns. Bring to a boil; reduce heat and simmer 10 minutes. Add beans, carrots, and mushrooms; cook until just tender. Drain, reserving stock. 

Boil stock rapidly until reduced to half the original amount. Pour stock over vegetables; let cool until just warm. Serve garnished with chopped chives. 

Serves six. Per serving: 37 cal, trace fat, 0 mg cholesterol, 9 g carbohydrates, 3 g fiber, 2 g protein, 376 mg sodium.