Mixed Veggies in White Sauce
Creamy, comforting, and bursting with vibrant vegetables, this Mixed Veggies in White Sauce is the perfect blend of healthy and indulgent. Featuring a medley of blanched carrots, green beans, cauliflower, and peas coated in a velvety homemade white sauce, this dish is seasoned with a hint of nutmeg and freshly ground black pepper for a gourmet touch. The creamy roux-based sauce comes together effortlessly with just a handful of pantry staples like butter, flour, and milk, while optional shredded cheese adds an extra layer of richness. Ideal as a comforting side dish or as a hearty meal when paired with toasted bread, rice, or pasta, this recipe is a versatile crowd-pleaser that’s ready in just 30 minutes. Whether you're looking for a wholesome dinner option or a creative way to enjoy your vegetables, this recipe delivers a satisfying balance of flavor and nutrition.
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Recipe Information
Ingredients
- 1 cup (chopped) Carrots
- 1 cup (chopped) Green beans
- 1 cup Cauliflower florets
- 1 cup Green peas
- 2 tablespoons Butter
- 2 tablespoons All-purpose flour
- 2 cups Milk
- 0.5 teaspoons (or to taste) Salt
- 0.25 teaspoons (freshly ground) Black pepper
- 0.25 teaspoons (optional) Nutmeg
- 0.5 cup (optional, for topping) Shredded cheese
- 2 cups (for blanching) Water
Instructions
Start by preparing the vegetables. Wash the carrots, green beans, cauliflower florets, and green peas thoroughly. Chop the carrots and green beans into bite-sized pieces.
Bring 2 cups of water to a boil in a medium pot and add a pinch of salt. Add the carrots, green beans, cauliflower florets, and green peas to the boiling water and blanch for 3-4 minutes until they are slightly tender but still crisp. Drain the vegetables and set them aside.
In a large saucepan, melt the butter over medium heat. Once melted, add the all-purpose flour, whisking continuously to form a smooth paste. Cook the paste (known as a roux) for about 1 minute, but do not let it brown.
Gradually add the milk to the roux, whisking constantly to avoid lumps. Bring the mixture to a gentle simmer and cook for 3-4 minutes until the sauce thickens.
Season the white sauce with salt, freshly ground black pepper, and nutmeg (if using). Stir well to combine.
Add the blanched vegetables into the white sauce and stir gently to coat them evenly. Cook for another 2-3 minutes to let the flavors meld together.
If desired, sprinkle shredded cheese over the top and let it melt before serving.
Serve the Mixed Veggies in White Sauce warm as a side dish, or pair it with toasted bread, rice, or pasta for a complete meal.
Nutrition Facts
Calories |
981 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.3 g | 68% | |
| Saturated Fat | 31.4 g | 157% | |
| Polyunsaturated Fat | 1.6 g | ||
| Cholesterol | 170 mg | 57% | |
| Sodium | 2195 mg | 95% | |
| Total Carbohydrate | 85.6 g | 31% | |
| Dietary Fiber | 18.4 g | 66% | |
| Total Sugars | 44.7 g | ||
| Protein | 45.9 g | 92% | |
| Vitamin D | 5.5 mcg | 27% | |
| Calcium | 1208 mg | 93% | |
| Iron | 5.3 mg | 29% | |
| Potassium | 2157 mg | 46% | |
*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.
