Satued Veggies in Cream Sauce

No reason to expound eloquently on this simple vegetable medley except to say:

a) it has the serious potential to expand your side-dish collection and/or
b) would make a perfect last-minute addition to your Thanksgiving table.

Taking literally minutes to prepare, the crisp, fresh vegetables get a fabulous boost from a no-fuss cream sauce.

Love this dish. Love that it makes my dinner table look that much more put together.

Stay tuned tomorrow for the top 10 ways to use those turkey leftovers!

*Click HERE for any last minute Thanksgiving menu ideas…happy cooking and baking!*

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Vegetable Sauté with Simple Cream Sauce

Yield: Serves 4-6

Vegetable Sauté with Simple Cream Sauce

Ingredients

  • 2 tablespoons heavy cream
  • 1 ounce (2 tablespoons) cream cheese
  • 2 tablespoons minced fresh chives or 1/2 teaspoon dried thyme
  • 2 teaspoons lemon juice
  • 1/8 teaspoon red pepper flakes
  • 2 tablespoons olive oil
  • 1/2 pound broccoli, florets cut into 1-inch pieces
  • 1/2 pound cauliflower florets cut into 1-inch pieces
  • 1/2 pound carrots, peeled and sliced 1/4-inch thick
  • 1 red bell pepper, stemmed, seeded and cut into 1/2-inch wide strips or chunks
  • 1/4 cup low-sodium chicken broth
  • Salt and pepper, to taste

Directions

  1. In a small bowl, combine cream, cream cheese, chives (or thyme), lemon juice, and pepper flakes. Whisk until well combined. Set aside.
  2. In a large 12-inch nonstick skillet, heat the oil over medium heat until rippling and hot. Add broccoli, cauliflower, carrots, and bell pepper and cook, stirring occasionally, until the vegetables are slightly tender, 4 to 6 minutes. Stir in the broth, cover and reduce heat to medium low. Cook until the vegetables are crisp tender, about 2 minutes.
  3. Remove the lid and cook until the liquid evaporates and the vegetables are tender, about 1 minute. Stir in the cream mixture. Season with salt and pepper to taste. Serve immediately.
http://www.melskitchencafe.com/vegetable-saute-with-simple-cream-sauce/

Recipe Source: adapted from Cook’s Country Oct/Nov 2011

10 Responses to Vegetable Sauté with Simple Cream Sauce

  1. Love the simplicity of the beautiful recipe! If I was at your table I think my plate would be mostly full of these yummy looking and sounding veggies!

  2. Kim in MD says:

    What gorgeous colors in this saute`, Mel! I have never had veggies in a cream sauce, but I definately want to try this recipe. If it’s from CC and you love it I know my family will love it, too!

  3. AnnetteBrunette says:

    Yum! Definitely making this soon!

  4. This sauce sounds wonderful and a great way to give veggies a bit more flavor. You could do this with so many different combos of veggies, too. Great recipe!

  5. Chrissy says:

    This looks lovely! I love all the colors of the veggies. :)

  6. Norah says:

    Man I’ve missed my Cook’s Country loving blogger. I’ve been gone for most of this year but I think life is finally working in my favor again. I can’t wait to surf back through all your recipes I’ve missed and look forward to all your new ones to come. I hope you haven’t forgot about me.

  7. Lisa says:

    Just made this tonight to go with my dinner. It was great! The lemon juice gave it a subtle zing. I might increase the sauce a bit next time because it was so yummy!

  8. Kellie says:

    Holy cow, this was delicious! I felt sad that there weren’t any leftovers for me to eat tomorrow! SO yum!

  9. Marie says:

    This was a very good recipe and a great hit. Only thing, I have noticed on the recipes is there isn’t any nutrition information. Is there anyway to get that information?
    Thank you

  10. Mel says:

    Marie – I don’t put the nutritional information on the recipes, but there are a lot of online resources that you can use to calculate that. Good luck!

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