Vegetables in Garlic Cream Sauce
Indulge in the creamy, garlicky goodness of this Vegetables in Garlic Cream Sauce recipe, a comforting and flavorful side dish or main course perfect for both weeknight dinners and special occasions. This dish features a vibrant medley of tender-crisp vegetables, including broccoli, carrots, zucchini, and red bell peppers, all enveloped in a rich, velvety sauce made from garlic, Parmesan cheese, and a blend of milk and heavy cream. The buttery garlic roux lends a luxuriously smooth texture, while the hint of freshly chopped parsley adds a pop of freshness. Ready in just 35 minutes, it’s a versatile recipe that pairs beautifully with pasta, rice, or crusty bread. Perfect for garlic lovers and veggie enthusiasts alike, this recipe is your go-to for a comforting, home-cooked masterpiece.
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Recipe Information
Ingredients
- 2 cups Broccoli florets
- 1 large Carrot, sliced thinly
- 1 medium Zucchini, chopped
- 1 medium Red bell pepper, sliced
- 2 tablespoons Butter
- 4 large Garlic cloves, minced
- 2 tablespoons All-purpose flour
- 2 cups Milk
- 0.5 cups Heavy cream
- 0.5 cups Parmesan cheese, grated
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 1 tablespoon Olive oil
- 2 tablespoons Fresh parsley, chopped (optional)
Instructions
Prepare the vegetables: chop the broccoli, carrot, zucchini, and red bell pepper. Ensure the slices are uniform in size for even cooking.
In a large skillet or pan, heat 1 tablespoon of olive oil over medium heat. Add the broccoli, carrot, zucchini, and red bell pepper. Sauté for 5-7 minutes until the vegetables are tender but still crisp. Remove them from the skillet and set aside.
In the same skillet, melt 2 tablespoons of butter over medium heat. Add the minced garlic and cook for 1-2 minutes until fragrant, avoiding browning.
Sprinkle the all-purpose flour over the butter and garlic mixture. Stir constantly to create a smooth paste (roux) and cook for 1 minute.
Slowly whisk in the milk, ensuring no lumps remain. Continue stirring and cook until the mixture thickens, about 3-4 minutes.
Stir in the heavy cream and grated Parmesan cheese. Cook for an additional 2 minutes until the sauce is creamy and slightly thickened.
Season the sauce with salt and black pepper. Adjust seasoning to taste.
Add the sautéed vegetables back into the skillet and gently toss to coat them evenly in the garlic cream sauce. Heat for 1-2 minutes until warmed through.
Optional: Garnish with chopped fresh parsley for added flavor and color.
Serve warm as a main dish or side, alongside pasta, rice, or crusty bread.
Nutrition Facts
Calories |
1113 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 74.9 g | 96% | |
| Saturated Fat | 43.1 g | 216% | |
| Polyunsaturated Fat | 1.0 g | ||
| Cholesterol | 230 mg | 77% | |
| Sodium | 1717 mg | 75% | |
| Total Carbohydrate | 75.8 g | 28% | |
| Dietary Fiber | 13.5 g | 48% | |
| Total Sugars | 40.9 g | ||
| Protein | 30.6 g | 61% | |
| Vitamin D | 5.5 mcg | 27% | |
| Calcium | 821 mg | 63% | |
| Iron | 4.4 mg | 24% | |
| Potassium | 2051 mg | 44% | |
*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.
