Vegetable Medley with cream sauce is made with tender broccoli florets, cauliflower and carrots covered in a rich cream sauce.
Vegetable Recipe for Thanksgiving
This side dish recipe is an old family favorite recipe from when I was a child.
My mother would make a cream sauce for our vegetable side dishes for Thanksgiving dinner every year.
We would use it for homemade creamed corn, creamed green beans, homemade creamed spinach, and over brussels sprouts or on a mixed vegetable dish like this cauliflower, broccoli and carrot vegetable medley.
Ingredients
- 2 lbs. frozen mixed broccoli florets, cauliflower and carrots
- 2 cups milk
- 4 tablespoons unsalted butter
- 2 tablespoons flour
- 1 teaspoon salt
- 1 teaspoon ground pepper
Directions
Step 1: Cook the frozen vegetables following the directions on the package.
Step 2: Drain the vegetables very well in a colander while making cream sauce.
Step 3 make the cream sauce: Melt butter in a heavy bottomed sauce pan over medium heat. Add the salt, pepper and flour to the pan. Make a roux by whisking until a thick paste forms, about 3 minutes.
Step 4: Slowly pour the milk into the pan while whisking to prevent lumps. Whisk until combined. Cook over medium heat until the sauce has thickened. This can take about 5 to 8 minutes.
Step 5: Transfer the drained vegetables to a serving dish.
Step 6: Pour the thick cream sauce over vegetables and toss to cover the vegetables. Serve immediately.
More vegetable side dish recipes
Here are few more vegetable side dish recipes perfect for your holiday meal.
Print the Vegetable Medley with a Homemade Cream Sauce below
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Vegetable Medley with Cream Sauce
Ingredients
- 2 lbs frozen mixed broccoli florets, cauliflower and carrots
- 2 cups milk
- 4 tablespoons unsalted butter
- 2 tablespoons flour
- 1 teaspoon salt
- 1 teaspoon ground pepper
Instructions
- Cook the frozen vegetables following the directions on the package.
- Drain the vegetables very well in a colander while making cream sauce.
- Melt butter in a heavy bottomed sauce pan over medium heat. Add the salt, pepper and flour to the pan. Make a roux by whisking until a thick paste forms, about 3 minutes.
- Add the salt, pepper and flour to the pan. Make a roux by whisking until a thick paste forms, about 3 minutes.
- Slowly pour the milk into the pan while whisking to prevent lumps. Whisk until combined.
- Cook over medium heat until the sauce has thickened. This can take about 5 to 8 minutes.
- Transfer the drained vegetables to a serving dish.
- Pour the thick cream sauce over vegetables and toss to cover the vegetables. Serve immediately.
Recipe Expert Tips
- To reheat leftover creamed vegetables or if sauce thickens it can be thinned with a splash of warm milk. Recipe can be cut in half for a smaller amount to serve 3-4.
Rebecca Peters
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Quart Casseroval™ - Green
anne hill
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3.5-Quart Covered Rectangle Casserole - Red
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Bubble & Brown® 3-Piece Serveware Set
joni
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