Vegetables in Two Cheese Beer Sauce
Dive into the comfort of rich, creamy indulgence with this recipe for Vegetables in Two Cheese Beer Sauce, a perfect harmony of tender, sautéed veggies and a luscious, two-cheese beer-infused sauce. Packed with vibrant broccoli, sweet carrots, earthy cauliflower, and zucchini, this dish transforms everyday vegetables into a decadent delight. The smooth, velvety sauce blends sharp cheddar and nutty Parmesan, elevated by the malty depth of pale ale or lager, bringing a bold yet balanced flavor to every bite. A touch of garlic and paprika rounds out the dish with a subtle kick. Ready in just 40 minutes, this one-pan wonder is ideal as a comforting main course or a standout side dish. Serve it with crusty bread for dipping or a fresh salad for contrast. Whether you're a cheese lover or just looking to elevate your vegetable game, this recipe is guaranteed to impress!
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Recipe Information
Ingredients
- 3 tablespoons Butter
- 3 tablespoons All-purpose flour
- 1 cup Beer (pale ale or lager)
- 1 cup Milk
- 1 cup Sharp cheddar cheese, shredded
- 0.5 cup Parmesan cheese, grated
- 2 cups Broccoli florets
- 1 cup Carrots, sliced
- 1 cup Cauliflower florets
- 1 cup Zucchini, sliced
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.25 teaspoon Paprika
- 2 tablespoons Olive oil
- 2 cloves Garlic, minced
Instructions
Prepare the vegetables: Cut broccoli, cauliflower, carrots, and zucchini into bite-sized pieces.
In a large skillet or sauté pan, heat olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.
Add the broccoli, carrots, cauliflower, and zucchini to the pan. Cook, stirring occasionally, for 8-10 minutes until the vegetables are tender but still crisp. Remove from heat and set aside.
In a medium saucepan, melt the butter over medium heat. Once melted, whisk in the flour and cook for 1 minute, stirring constantly, to form a roux.
Gradually whisk in the beer and milk, ensuring no lumps are formed. Cook the mixture, stirring continuously, until it thickens (about 3-4 minutes).
Lower the heat and stir in the sharp cheddar cheese and Parmesan cheese. Continue stirring until the cheese is melted and the sauce is smooth.
Season the cheese sauce with salt, black pepper, and paprika to taste.
Combine the cooked vegetables with the cheese sauce in a large serving dish or skillet. Stir well to ensure the vegetables are fully coated in the sauce.
Serve immediately as a main or side dish. Pair with crusty bread or a light salad for a complete meal!
Nutrition Facts
Calories |
1699 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 117.4 g | 151% | |
| Saturated Fat | 58.8 g | 294% | |
| Polyunsaturated Fat | 3.9 g | ||
| Cholesterol | 281 mg | 94% | |
| Sodium | 3178 mg | 138% | |
| Total Carbohydrate | 90.0 g | 33% | |
| Dietary Fiber | 16.8 g | 60% | |
| Total Sugars | 33.1 g | ||
| Protein | 70.5 g | 141% | |
| Vitamin D | 3.5 mcg | 17% | |
| Calcium | 1806 mg | 139% | |
| Iron | 6.5 mg | 36% | |
| Potassium | 2393 mg | 51% | |
*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.
