Vegetables in Milk Sauce

Vegetables in Milk Sauce Recipe from Romania

Region / culture: Romania | Servings: 4 |

Vegetarian diet

Introduction

Vegetables in Milk Sauce is a classic dish that combines the freshness of vegetables with the creaminess of a milk-based sauce. This recipe is a great way to enjoy the natural flavors of kohlrabi and potatoes in a simple yet delicious way.

History

This recipe has its roots in traditional European cuisine, where vegetables were often cooked in milk-based sauces to create a hearty and comforting dish. The combination of kohlrabi and potatoes in a creamy sauce has been a favorite among home cooks for generations.

Ingredients

2 lb / 1 kg vegetables (new potatoes or green peas, beans, asparagus, carrots, kohlrabi)
0.5 tbsp flour
4 oz / 100 g butter
1.25 cups milk
salt

How to prepare

Clean and wash the vegetables, then boil them in salted water until they are cooked.
Start by cubing the potatoes and kohlrabi.
Drain the vegetables and then prepare the sauce by frying 0.5 tbsp of flour with 2 oz (50 g) of butter. Add hot milk to the mixture.
Simmer the sauce for 10 to 15 minutes. After that, add the remaining 2 oz (50 g) of butter and let it simmer for a few more minutes.
Serve the dish immediately.

Variations

Add diced carrots or peas for extra color and flavor.
Use vegetable broth instead of milk for a dairy-free version.
Top with grated cheese before serving for a cheesy twist.

Cooking Tips & Tricks

Be sure to cook the vegetables until they are tender but still slightly firm to maintain their texture.

- Stir the sauce constantly to prevent it from sticking to the bottom of the pan.

- Feel free to add your favorite herbs and spices to customize the flavor of the dish.

Serving Suggestions

Serve Vegetables in Milk Sauce as a side dish with roasted chicken or grilled fish. It also pairs well with a fresh green salad or crusty bread.

Cooking Techniques

Boil the vegetables until tender before adding them to the sauce.

- Simmer the sauce gently to allow the flavors to meld together.

Ingredient Substitutions

Use cauliflower or broccoli instead of kohlrabi.

- Substitute almond milk for dairy milk for a vegan option.

Make Ahead Tips

Prepare the sauce in advance and reheat it when ready to serve.

- Cook the vegetables ahead of time and store them in the refrigerator until needed.

Presentation Ideas

Garnish with fresh herbs like parsley or chives. - Serve in individual ramekins for an elegant presentation.

Pairing Recommendations

Pair with a crisp white wine like Sauvignon Blanc or Chardonnay.

- Enjoy with a light and refreshing beer like a Pilsner or Wheat Ale.

Storage and Reheating Instructions

Store leftovers in an airtight container in the refrigerator for up to 3 days.

- Reheat in the microwave or on the stovetop until heated through.

Nutrition Information

Calories per serving

250

Carbohydrates

- Total Carbohydrates: 25g

- Dietary Fiber: 5g

- Sugars: 8g

Fats

- Total Fat: 18g

- Saturated Fat: 10g

- Trans Fat: 0g

Proteins

- Protein: 6g

Vitamins and minerals

Vitamin C: 60% of daily value

- Vitamin K: 40% of daily value

- Potassium: 20% of daily value

Alergens

Contains dairy (milk) and gluten (flour)

Summary

This dish is a good source of carbohydrates, fats, and proteins, as well as essential vitamins and minerals. It is a nutritious and satisfying meal option for vegetarians and omnivores alike.

Summary

Vegetables in Milk Sauce is a comforting and nutritious dish that is perfect for a cozy dinner at home. With its creamy sauce and tender vegetables, this recipe is sure to become a family favorite.

How did I get this recipe?

The first time I saw this recipe, I was immediately drawn to it. It was a simple yet elegant dish called Vegetables in Milk Sauce. I came across it in an old cookbook that had been passed down to me from my own grandmother. The recipe was handwritten on a yellowed piece of paper, with faded ink that showed its age.

I remember the day vividly. I was in my grandmother's kitchen, watching her cook up a storm as she always did. The aroma of spices and herbs filled the air, and I couldn't help but feel a sense of comfort and nostalgia wash over me. My grandmother was a master in the kitchen, and I was always in awe of her culinary skills.

As she finished preparing a batch of her famous meatballs, she turned to me and said, "Would you like to learn a new recipe today, dear?" I nodded eagerly, always eager to learn new dishes from her vast repertoire.

She handed me the old cookbook and pointed to the page with the recipe for Vegetables in Milk Sauce. "This is a dish that has been in our family for generations," she explained. "It's simple, yet delicious and comforting. It's perfect for a cozy night in or a special occasion."

I studied the recipe carefully, taking note of each ingredient and step. The dish called for a variety of fresh vegetables – carrots, peas, potatoes, and green beans – cooked in a creamy milk sauce flavored with garlic, onion, and herbs. It sounded like the perfect combination of flavors and textures.

My grandmother guided me through the process, showing me how to chop the vegetables just right and how to sauté them until they were tender yet still slightly crisp. She taught me how to make the creamy milk sauce, slowly adding the milk and flour mixture to create a velvety smooth texture.

As the vegetables simmered in the sauce, the aroma wafted through the kitchen, filling the room with a heavenly scent. I couldn't wait to taste the finished dish, knowing it would be just as delicious as it smelled.

Finally, the vegetables in milk sauce were ready, and my grandmother ladled them onto a serving dish. The colors of the vegetables glistened in the creamy sauce, creating a beautiful and appetizing display. I took my first bite, savoring the flavors and textures that melded together perfectly.

My grandmother smiled as she watched me eat, pleased with the results. "You've done a wonderful job, dear," she said. "I have no doubt that you'll carry on the tradition of this dish for generations to come."

And so, that day marked the beginning of my love affair with Vegetables in Milk Sauce. I continued to make the dish for my family and friends, always adding my own twist to the recipe to make it my own. It became a staple in my own cookbook, a reminder of the special bond I shared with my grandmother and the culinary legacy she passed down to me.

Years passed, and I continued to make Vegetables in Milk Sauce, each time remembering that special day in my grandmother's kitchen. The dish never failed to bring a sense of comfort and joy, a connection to my past and a promise for the future.

And as I sit here now, sharing this recipe with you, I hope that you too will find the same joy and satisfaction in making this dish. May it bring you warmth and comfort, and may it become a cherished part of your own culinary journey. Bon appétit!