Vegetable Medley with Cream Sauce
Vegetable Medley with a Homemade Cream Sauce is a perfect holiday side dish recipe. Srev with turkey, chicken or beef.
Follow Flour On My Face on Pinterest
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.
- To reheat leftovers 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.
Serving: 1Serving | Calories: 223kcal | Carbohydrates: 26g | Protein: 8g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 28mg | Sodium: 495mg | Potassium: 437mg | Fiber: 6g | Sugar: 4g | Vitamin A: 8045IU | Vitamin C: 16mg | Calcium: 134mg | Iron: 2mg
Share a picture on Instagram and tag @flouronmyface2