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
Email questions or recipe requests to flouronmyface@gmail.com. Follow me on Pinterest, YouTube, Instagram and Facebook.
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.
Peggy Mays
The Bubble and Brown 3 piece Serveware in Purple.
krystal wethington
I like the Bubble & Brown® 3-Piece Serveware Set.
Sarah Marshall
I think my favorite is the 9 x 13 Inch Rectangular Pan - Purple! All of her stuff is just so colorful and fun!
Tim
I like the 18 oz mini casserole in red.
angela cisco
I like the Bubble & Brown® 3-Piece Serveware Set in Purple
kelly mcgrew
Bubble and Brown!
Tricha
3.5 Quart Rectangle Casserole - Green
kathy pease
id love the 2-Piece Set 1.5-Quart & 2-Quart Open Bakers - Purple
Angela W
1.5-Quart Round Open Baker – Blue
Mary Cloud
2.75 Quart Covered Round Casserole - Purple
annabella @ centurytel dot net
Mary Gardner
I like the 4.25 Quart Covered Oval Casserole in Yellow
Kylie C
I think the 2 QT round open baker (in orange of course) would be great for taking big casseroles or treats to church potlucks.
Meaghan F.
I like the Bubble & Brown 3-Piece Serveware Set - Purple.
AMBER SEVERSON
i want the 2-Piece Set EVOO & Vinegar Dispensers - Blue
Lisa V.
I would really like to have the 4.25 Quart Casseroval
Paula Michele Hafner
I like the Orange 9-inch pie baker.