Vegetables in Cream Sauce
Main Dishes • European
Description
You can use either green or white asparagus, fresh or frozen.
Ingredients
- Asparagus 10 oz
- Carrot 5 oz
- Broccoli 5 oz
- Potato 10 oz
- Butter 5 oz
- Cauliflower 10 oz
- Spices to taste
- Ground Nutmeg ¼ teaspoon
- Wheat Flour 5 oz
- Milk 5 fl oz
- Salt to taste
- Cheese Spread 0 oz
Step-by-Step Guide
Step 1
Steam the vegetables. They should be fully cooked but still firm. (I steam in a multicooker - it takes just over 5 minutes).
Step 2
Heat the butter in a small saucepan over medium heat. Remove from heat. Add spices and nutmeg.
Step 3
Using a wooden spoon, stir in the flour to create a smooth paste.
Step 4
Gradually pour in the warm milk while constantly stirring. Return the saucepan to the heat and bring the sauce to a boil.
Step 5
Reduce the heat to low and cook, stirring constantly, for 1 minute until the sauce thickens and becomes smooth. Add salt and pepper.
Step 6
Add the grated cheese. Place the vegetables in the sauce and mix thoroughly.
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