Elegantly Creamed Vegetables

Elevate your side dish game with "Elegantly Creamed Vegetables," a luxurious medley of tender carrots, green beans, cauliflower, and sweet peas enveloped in a velvety, nutmeg-kissed cream sauce. Perfect as a sophisticated accompaniment to your favorite mains, this recipe combines the classic roux method with the freshness of blanched vegetables, ensuring a creamy texture without sacrificing crisp-tender goodness. The delicate balance of whole milk and heavy cream creates a rich yet light base, while a hint of nutmeg and a sprinkle of fresh parsley add subtle layers of flavor and visual appeal. With just 40 minutes from start to finish, this versatile side dish is as easy to make as it is stunning to serve at your next dinner party or weeknight meal.

Nutriscore Rating: 62/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 3 tablespoons Butter
• 2 tablespoons All-purpose flour
• 1.5 cups Whole milk
• 0.5 cups Heavy cream
• 0.25 teaspoons Nutmeg
• 1 teaspoons Salt
• 0.5 teaspoons Black pepper
• 1 cup Carrots, peeled and sliced
• 1 cup Green beans, trimmed and cut in half
• 1 cup Cauliflower florets
• 0.5 cups Frozen green peas
• 2 tablespoons Fresh parsley, chopped

Directions

Step 1

Begin by preparing the vegetables: peel and slice the carrots, trim and cut the green beans, and separate the cauliflower into small florets.

Step 2

Bring a large pot of salted water to a boil. Blanch the carrots, green beans, and cauliflower for 3-5 minutes until tender but still crisp. Add the frozen green peas to the pot for the last 1-2 minutes of blanching.

Step 3

Drain the vegetables and transfer them immediately to an ice bath to stop the cooking process. Drain again and set aside.

Step 4

In a large skillet, melt the butter over medium heat. Once melted, add the flour and whisk constantly for 1-2 minutes to create a smooth roux.

Step 5

Gradually pour in the milk while whisking to prevent lumps from forming. Continue whisking until the mixture thickens to a creamy sauce, about 3-4 minutes.

Step 6

Stir in the heavy cream, nutmeg, salt, and black pepper. Taste and adjust seasoning as needed.

Step 7

Reduce the heat to low and gently fold the blanched vegetables into the cream sauce, ensuring they are evenly coated. Cook for 2-3 minutes until the vegetables are warmed through.

Step 8

Transfer the creamed vegetables to a serving bowl and garnish with fresh parsley.

Step 9

Serve hot and enjoy this elegant, comforting dish.

Nutrition Facts

Serving size	1081.6 grams (1081.6g)

Amount per serving	% Daily Value*
Calories	1211

Total Fat 87.60g	112%
Saturated Fat 50.30g	251%
Polyunsaturated Fat 1.50g
Cholesterol 263mg	88%
Sodium 2942mg	128%
Total Carbohydrate 75.20g	27%
Dietary Fiber 16.70g	60%
Total Sugars 38.50g
Protein 24.90g	50%

Vitamin D 168IU	839%
Calcium 631mg	49%
Iron 5mg	27%
Potassium 2048mg	44%

*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.

Source of Calories

Fat: 66.3%

Protein: 8.4%

Carbs: 25.3%