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–+ servings
broccoli florets, cauliflower and carrots covered in a rich cream sauce in a serving tray.

Vegetable Medley with Cream Sauce

Arlene Mobley - Flour On My Face
Vegetable Medley with a Homemade Cream Sauce is a perfect holiday creamed vegetable side dish recipe. Serve with turkey, chicken or beef.
5 from 4 votes
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Prep Time 2 minutes
Cook Time 12 minutes
Total Time 14 minutes
Course Side Dish
Cuisine American
Servings 6 servings
Calories 223 kcal

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
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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.

Nutrition

Serving: 1ServingCalories: 223kcalCarbohydrates: 26gProtein: 8gFat: 11gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 28mgSodium: 495mgPotassium: 437mgFiber: 6gSugar: 4gVitamin A: 8045IUVitamin C: 16mgCalcium: 134mgIron: 2mg
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