Mixed Veggies in White Sauce

Creamy, comforting, and bursting with vibrant vegetables, this Mixed Veggies in White Sauce is the perfect blend of healthy and indulgent. Featuring a medley of blanched carrots, green beans, cauliflower, and peas coated in a velvety homemade white sauce, this dish is seasoned with a hint of nutmeg and freshly ground black pepper for a gourmet touch. The creamy roux-based sauce comes together effortlessly with just a handful of pantry staples like butter, flour, and milk, while optional shredded cheese adds an extra layer of richness. Ideal as a comforting side dish or as a hearty meal when paired with toasted bread, rice, or pasta, this recipe is a versatile crowd-pleaser that’s ready in just 30 minutes. Whether you're looking for a wholesome dinner option or a creative way to enjoy your vegetables, this recipe delivers a satisfying balance of flavor and nutrition.

Nutriscore Rating: 69/100

Prep Time:10 mins

Cook Time:20 mins

Total Time:30 mins

Servings: 4

Ingredients

• 1 cup (chopped) Carrots
• 1 cup (chopped) Green beans
• 1 cup Cauliflower florets
• 1 cup Green peas
• 2 tablespoons Butter
• 2 tablespoons All-purpose flour
• 2 cups Milk
• 0.5 teaspoons (or to taste) Salt
• 0.25 teaspoons (freshly ground) Black pepper
• 0.25 teaspoons (optional) Nutmeg
• 0.5 cup (optional, for topping) Shredded cheese
• 2 cups (for blanching) Water

Directions

Step 1

Start by preparing the vegetables. Wash the carrots, green beans, cauliflower florets, and green peas thoroughly. Chop the carrots and green beans into bite-sized pieces.

Step 2

Bring 2 cups of water to a boil in a medium pot and add a pinch of salt. Add the carrots, green beans, cauliflower florets, and green peas to the boiling water and blanch for 3-4 minutes until they are slightly tender but still crisp. Drain the vegetables and set them aside.

Step 3

In a large saucepan, melt the butter over medium heat. Once melted, add the all-purpose flour, whisking continuously to form a smooth paste. Cook the paste (known as a roux) for about 1 minute, but do not let it brown.

Step 4

Gradually add the milk to the roux, whisking constantly to avoid lumps. Bring the mixture to a gentle simmer and cook for 3-4 minutes until the sauce thickens.

Step 5

Season the white sauce with salt, freshly ground black pepper, and nutmeg (if using). Stir well to combine.

Step 6

Add the blanched vegetables into the white sauce and stir gently to coat them evenly. Cook for another 2-3 minutes to let the flavors meld together.

Step 7

If desired, sprinkle shredded cheese over the top and let it melt before serving.

Step 8

Serve the Mixed Veggies in White Sauce warm as a side dish, or pair it with toasted bread, rice, or pasta for a complete meal.

Nutrition Facts

Serving size	1583.6 grams (1583.6g)

Amount per serving	% Daily Value*
Calories	981

Total Fat 53.30g	68%
Saturated Fat 31.40g	157%
Polyunsaturated Fat 1.60g
Cholesterol 170mg	57%
Sodium 2195mg	95%
Total Carbohydrate 85.60g	31%
Dietary Fiber 18.40g	66%
Total Sugars 44.70g
Protein 45.90g	92%

Vitamin D 219IU	1096%
Calcium 1208mg	93%
Iron 5mg	29%
Potassium 2157mg	46%

*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: 47.7%

Protein: 18.3%

Carbs: 34.0%