Elegantly Creamed Vegetables
Elevate your side dish game with "Elegantly Creamed Vegetables," a luxurious medley of tender carrots, green beans, cauliflower, and sweet peas enveloped in a velvety, nutmeg-kissed cream sauce. Perfect as a sophisticated accompaniment to your favorite mains, this recipe combines the classic roux method with the freshness of blanched vegetables, ensuring a creamy texture without sacrificing crisp-tender goodness. The delicate balance of whole milk and heavy cream creates a rich yet light base, while a hint of nutmeg and a sprinkle of fresh parsley add subtle layers of flavor and visual appeal. With just 40 minutes from start to finish, this versatile side dish is as easy to make as it is stunning to serve at your next dinner party or weeknight meal.
Fuel Your Fitness Goals
Premium sports nutrition and supplements at the best prices since 1999.
Over 25 years of sports nutrition excellence
Recipe Information
Ingredients
- 3 tablespoons Butter
- 2 tablespoons All-purpose flour
- 1.5 cups Whole milk
- 0.5 cups Heavy cream
- 0.25 teaspoons Nutmeg
- 1 teaspoons Salt
- 0.5 teaspoons Black pepper
- 1 cup Carrots, peeled and sliced
- 1 cup Green beans, trimmed and cut in half
- 1 cup Cauliflower florets
- 0.5 cups Frozen green peas
- 2 tablespoons Fresh parsley, chopped
Instructions
Begin by preparing the vegetables: peel and slice the carrots, trim and cut the green beans, and separate the cauliflower into small florets.
Bring a large pot of salted water to a boil. Blanch the carrots, green beans, and cauliflower for 3-5 minutes until tender but still crisp. Add the frozen green peas to the pot for the last 1-2 minutes of blanching.
Drain the vegetables and transfer them immediately to an ice bath to stop the cooking process. Drain again and set aside.
In a large skillet, melt the butter over medium heat. Once melted, add the flour and whisk constantly for 1-2 minutes to create a smooth roux.
Gradually pour in the milk while whisking to prevent lumps from forming. Continue whisking until the mixture thickens to a creamy sauce, about 3-4 minutes.
Stir in the heavy cream, nutmeg, salt, and black pepper. Taste and adjust seasoning as needed.
Reduce the heat to low and gently fold the blanched vegetables into the cream sauce, ensuring they are evenly coated. Cook for 2-3 minutes until the vegetables are warmed through.
Transfer the creamed vegetables to a serving bowl and garnish with fresh parsley.
Serve hot and enjoy this elegant, comforting dish.
Nutrition Facts
Calories |
300 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.0 g | 28% | |
| Saturated Fat | 13.4 g | 67% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 62 mg | 21% | |
| Sodium | 650 mg | 28% | |
| Total Carbohydrate | 18.9 g | 7% | |
| Dietary Fiber | 3.9 g | 14% | |
| Total Sugars | 9.4 g | ||
| Protein | 6.0 g | 12% | |
| Vitamin D | 1.3 mcg | 6% | |
| Calcium | 151 mg | 12% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 481 mg | 10% | |
*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.
