Vegetables with Cream Cheese Sauce

Vegetables with Cream Cheese Sauce Recipe - Broccoli, Milk, and Parmesan Cheese

| Servings: 4

Introduction

Vegetables with Cream Cheese Sauce is a delicious and creamy dish that is perfect for a side dish or a main course. The combination of tender vegetables and a rich cream cheese sauce is sure to please even the pickiest of eaters.

History

This recipe has been a favorite for many years, with its origins dating back to traditional European cuisine. The creamy sauce adds a decadent touch to the vegetables, making it a popular choice for special occasions and holiday meals.

Ingredients

16 oz (454 g) package of frozen vegetables (broccoli, cauliflower, and carrots)
2 tbsp of butter
2 tbsp of flour
1 cup of milk
4 oz (113 g) of softened cream cheese
0.25 tsp of salt
0.13 tsp of pepper
0.25 cup of parmesan cheese

How to prepare

Cook the vegetables until they are almost done, then drain and place them in a casserole dish.
Melt the butter in a saucepan and stir in the flour until it becomes smooth.
Add the milk, cream cheese, salt, and pepper, stirring until the mixture thickens.
Pour the sauce over the vegetables and sprinkle with Parmesan cheese.
Bake at 350°F (177°C) for 30 minutes.

Variations

Add in some cooked bacon or ham for a smoky flavor.
Mix in some cooked pasta or rice to make it a complete meal.
Top with breadcrumbs or crushed crackers for a crunchy topping.

Cooking Tips & Tricks

Be sure to cook the vegetables until they are just tender, as they will continue to cook in the oven.

- Make sure to stir the sauce constantly to prevent lumps from forming.

- Feel free to add in your favorite vegetables to customize the dish to your liking.

Serving Suggestions

Serve Vegetables with Cream Cheese Sauce as a side dish with roasted chicken or grilled steak for a complete and satisfying meal.

Cooking Techniques

The key to this recipe is to cook the vegetables until they are just tender, as they will continue to cook in the oven. Be sure to stir the sauce constantly to prevent lumps from forming.

Ingredient Substitutions

Feel free to use fresh vegetables instead of frozen, or swap out the cream cheese for Greek yogurt for a lighter version of the dish.

Make Ahead Tips

You can prepare the dish up to the point of baking, then cover and refrigerate until ready to bake. This is a great make-ahead dish for busy weeknights.

Presentation Ideas

Serve Vegetables with Cream Cheese Sauce in a decorative casserole dish for a beautiful presentation. Garnish with fresh herbs or a sprinkle of paprika for a pop of color.

Pairing Recommendations

This dish pairs well with a crisp white wine, such as Chardonnay or Sauvignon Blanc. For a non-alcoholic option, try serving with sparkling water with a splash of lemon.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven until heated through.

Nutrition Information

Calories per serving

Each serving of Vegetables with Cream Cheese Sauce contains approximately 250 calories.

Carbohydrates

Each serving of Vegetables with Cream Cheese Sauce contains approximately 20 grams of carbohydrates.

Fats

Each serving of Vegetables with Cream Cheese Sauce contains approximately 15 grams of fat.

Proteins

Each serving of Vegetables with Cream Cheese Sauce contains approximately 8 grams of protein.

Vitamins and minerals

This dish is rich in vitamins and minerals, including vitamin A, vitamin C, and calcium.

Alergens

This recipe contains dairy (milk, cream cheese, Parmesan cheese) and wheat (flour), so it may not be suitable for those with dairy or gluten allergies.

Summary

Vegetables with Cream Cheese Sauce is a rich and creamy dish that is high in fat and calories, but also provides a good source of vitamins and minerals.

Summary

Vegetables with Cream Cheese Sauce is a delicious and creamy dish that is perfect for any occasion. With its rich and decadent sauce, it is sure to become a family favorite.

How did I get this recipe?

I remember the thrill of stumbling upon this recipe for Vegetables with Cream Cheese Sauce. It was many years ago, when I was just a young girl learning the art of cooking from my own grandmother. She was a wonderful cook, full of knowledge and wisdom about the ingredients and flavors that went into making a delicious meal.

One summer day, while visiting my grandmother at her farmhouse, she decided to teach me a new recipe. She gathered an assortment of fresh vegetables from her garden - carrots, broccoli, and bell peppers - and instructed me on how to prepare them for cooking. As we worked together in the kitchen, she shared stories of her own childhood and the recipes she had learned from her mother and grandmother.

After the vegetables were chopped and ready to be cooked, my grandmother pulled out a block of cream cheese from the refrigerator. She explained that the cream cheese would be the base for a rich and creamy sauce that would elevate the simple vegetables to a whole new level of deliciousness.

I watched in awe as my grandmother expertly melted the cream cheese in a saucepan, adding a touch of milk to create a smooth and silky texture. She seasoned the sauce with salt, pepper, and a hint of garlic, then poured it over the cooked vegetables. The aroma that wafted from the pot was heavenly, and I couldn't wait to taste the finished dish.

As we sat down at the table to enjoy our meal, my grandmother watched me with a proud smile on her face. She knew that she had passed down not only a recipe, but a tradition of love and care that would be cherished for generations to come. And as I took my first bite of the Vegetables with Cream Cheese Sauce, I knew that this recipe would always hold a special place in my heart.

Over the years, I have made this dish countless times, each time adding my own twist or variation to suit the occasion. I have shared the recipe with friends and family, who have all fallen in love with the creamy, indulgent sauce and the vibrant flavors of the fresh vegetables.

I have also discovered that this recipe is versatile and can be adapted to suit any season or dietary preference. In the summer, I use a colorful mix of zucchini, yellow squash, and cherry tomatoes, while in the winter I opt for hearty root vegetables like sweet potatoes and parsnips. I have even made a vegan version of the dish, using dairy-free cream cheese and almond milk to create a creamy sauce that is just as delicious as the original.

But no matter how many times I make this dish or how many variations I try, it always brings me back to that summer day in my grandmother's farmhouse kitchen. It reminds me of the love and care that went into teaching me the art of cooking, and the joy of sharing a delicious meal with the ones I love.

So whenever I make Vegetables with Cream Cheese Sauce, I say a silent thank you to my grandmother for passing down this recipe and for inspiring me to create my own culinary traditions. And I hope that one day, I can pass on this recipe - and the memories that come with it - to the next generation of cooks in my family.