Creamed Vegetables
Creamed Vegetables is a comforting and creamy side dish that transforms a medley of fresh carrots, green beans, cauliflower florets, and peas into a decadent, velvety masterpiece. Coated in a rich béchamel sauce made with butter, flour, milk, and a touch of heavy cream, this recipe is elevated with subtle hints of garlic, nutmeg, and optional Parmesan cheese for added depth of flavor. Perfectly balanced and ready in just 40 minutes, this dish pairs beautifully with roasted meats, grilled fish, or can simply shine on its own. Whether you're looking to elevate your holiday table or add a touch of elegance to a weeknight dinner, this recipe combines wholesome vegetables with indulgent creaminess for a dish that's as delicious as it is satisfying.
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Recipe Information
Ingredients
- 2 medium Carrots
- 1 cup Green beans
- 1 cup Cauliflower florets
- 0.5 cup Frozen peas
- 3 tablespoons Butter
- 3 tablespoons All-purpose flour
- 2 cups Milk
- 0.25 cup Heavy cream
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 teaspoon Garlic powder
- 1 pinch Nutmeg
- 0.25 cup Grated Parmesan cheese (optional)
- 4 cups Water
Instructions
Peel and slice the carrots into thin rounds.
Trim the green beans and cut them into bite-sized pieces.
In a large pot, bring 4 cups of water to a boil and add a pinch of salt.
Add the carrots, green beans, and cauliflower florets to the boiling water. Boil for 5 minutes, then add the frozen peas and cook for an additional 2 minutes.
Drain the vegetables and set them aside.
In a large skillet, melt the butter over medium heat.
Once the butter has melted, whisk in the flour and cook for 1-2 minutes until the mixture is slightly golden and bubbly.
Gradually pour in the milk while whisking constantly to avoid lumps. Continue whisking until the sauce begins to thicken, about 3-4 minutes.
Stir in the heavy cream, salt, black pepper, garlic powder, and nutmeg. Mix well and cook for another 2 minutes.
If desired, stir in the grated Parmesan cheese until melted and well incorporated.
Add the cooked vegetables to the skillet and gently fold them into the creamy sauce until evenly coated.
Lower the heat and simmer for 2-3 minutes to allow the flavors to meld together.
Remove from the heat and serve warm. Garnish with additional Parmesan cheese or fresh herbs if desired.
Nutrition Facts
Calories |
1229 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 82.6 g | 106% | |
| Saturated Fat | 50.7 g | 254% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 216 mg | 72% | |
| Sodium | 3150 mg | 137% | |
| Total Carbohydrate | 81.1 g | 29% | |
| Dietary Fiber | 14.3 g | 51% | |
| Total Sugars | 40.5 g | ||
| Protein | 42.4 g | 85% | |
| Vitamin D | 7.2 mcg | 36% | |
| Calcium | 1215 mg | 93% | |
| Iron | 4.4 mg | 24% | |
| Potassium | 1804 mg | 38% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
