Mixedveggiesinwhitesauce Recipes
MIXED VEGGIES IN WHITE SAUCE
Make and share this Mixed Veggies in White Sauce recipe from Food.com.
Provided by Charishma_Ramchanda
Categories Vegetable
Time 35m
Yield 1 serving(s)
Number Of Ingredients 9
Steps:
- Heat butter in a pan.
- Add plain flour.
- Roast on low flame for 3 minutes.
- Add milk.
- Stir continuously to avoid lumps.
- Boil the sauce till it becomes reasonably thick.
- Add salt, pepper and chopped chillies as per taste.
- Add boiled mixed vegetables and paneer.
- Mix well.
- Cook on low flame for a minute.
- Garnish with corriander leaves.
- Serve hot with naans/parathas/rotis.
- ENJOY!
Nutrition Facts : Calories 772.5, Fat 42.1, SaturatedFat 25.9, Cholesterol 129.4, Sodium 1011.4, Carbohydrate 72.4, Fiber 12.8, Sugar 10.3, Protein 28.5
SAUTEED MIXED VEGETABLES
Steps:
- Blanch the carrots and sugar snaps in boiling water, 2 to 3 minutes, until tender but still crisp, drain. In a wok over high heat, heat canola oil, add mushrooms and stir. Add carrots and sugar snaps, and stir for 2 minutes. Lower the heat and add cabbage, salt and pepper. Sitr in cornstarch slurry, oyster sauce and sesame oil.
WHITE SAUCE FOR VEGETABLES
Mom used this on cauliflower or broccoli. Can add cheese or dill to it to make a variation. Great on eggs, fish, veggies. I have also used this on carrots and peas. Yummy!
Provided by CookingMonster
Categories Sauces
Time 11m
Yield 1 serving(s)
Number Of Ingredients 4
Steps:
- Melt margarine.
- Add flour, salt and blend until smooth. Stir in cold milk, gradually until thick, stirring constantly.
- If thicker sauce is desired, use 3-4 tbsp margarine and 3-4 tablespoons flour.
- •For cheese sauce, add Cheese Whiz or cheddar to taste, and stir in until melted. Serve hot over vegetables, fish or eggs.
READY-FOR-ANYTHING VEGGIE MIX
Get more of the good stuff on your plate with these variations of vibrant veggie mixes. Prepare them ahead and tuck them in the fridge for a jump start on veggie-full meals throughout the week.
Provided by Juliana Hale
Categories Vegetable Side Dishes
Time 15m
Yield 6
Number Of Ingredients 7
Steps:
- Combine zucchini, squash, tomatoes, fennel, Italian seasoning, salt, and pepper in a covered bowl or zip-top plastic bag. Chill and cook or use within 5 days.
Nutrition Facts : Calories 18.3 calories, Carbohydrate 4.1 g, Fat 0.2 g, Fiber 1.4 g, Protein 0.9 g, Sodium 110.1 mg, Sugar 0.4 g
MIXED VEGETABLE SIDE DISH
I'm 12 years old and just love to cook. The first time I made this recipe for my family, everyone loved it. I'm sure you will, too!
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 10 servings.
Number Of Ingredients 10
Steps:
- In a skillet, saute celery, onion and garlic in butter until tender. Add the broth, water, potatoes, carrots and pepper. Bring to a boil; reduce heat. Cover and simmer 15-20 minutes or until potatoes are tender. Uncover and simmer for 5 minutes or until broth has slightly thickened, stirring occasionally. Sprinkle with parsley; serve immediately.
Nutrition Facts : Calories 101 calories, Fat 4g fat (0 saturated fat), Cholesterol 2mg cholesterol, Sodium 148mg sodium, Carbohydrate 15g carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein. Diabetic Exchanges
MIXED VEGETABLES
Cook these vegetables just before serving.
Provided by Martha Stewart
Categories Gluten-Free Recipes
Number Of Ingredients 5
Steps:
- Fill two large pots with water. To one pot add beets and salt; to the other pot add potatoes, carrots, fennel, and salt, and bring both pots to a boil. Reduce to medium heat, and cook until vegetables are just tender, 20 to 25 minutes for the beets, and about 10 minutes for the potatoes, carrots, and fennel. Drain beets separately; when cool enough to handle, peel. Cover vegetables; keep warm.
GRILLED VEGGIE MIX
Living on this beautiful Canadian island, we often grill out, so we can eat while enjoying the scenery. This tempting veggie dish is the perfect accompaniment to any barbecue fare. To make the recipe even more satisfying, I often use my homegrown vegetables an herbs in the mix.
Provided by Taste of Home
Categories Side Dishes
Time 45m
Yield 10 servings.
Number Of Ingredients 16
Steps:
- Place vegetables in the center of two pieces of double-layered heavy-duty foil (about 18 in. square). Combine dressing ingredients; drizzle over vegetables; toss gently to coat. , Fold foil around mixture and seal tightly. Grill, covered, over medium heat for 15 minutes on each side or until vegetables are tender.
Nutrition Facts : Calories 146 calories, Fat 10g fat (4g saturated fat), Cholesterol 12mg cholesterol, Sodium 192mg sodium, Carbohydrate 12g carbohydrate (6g sugars, Fiber 4g fiber), Protein 4g protein.
MIXED VEGGIES & GROUND BEEF
This is my 2nd recipe and its pretty basic. My boyfriend loves it, his mother used to make it all the time. Comes in handy when you're short on cash and dont have too much to choose from in the pantry! All you fancy cooks might not even want to call this a recipe!!:)
Provided by Ang11002
Categories One Dish Meal
Time 12m
Yield 3-4 serving(s)
Number Of Ingredients 3
Steps:
- Cook ground beef, drain.
- Add drained can of mixed veggies& the 2 packets of goya seasoning.
- Serve over rice!
MIXED VEGETABLES
"This comforting skillet side dish has been a huge hit with my family from the first time I served it," relates Anna Mary Beiler of Strasburg, Pennsylvania.
Provided by Taste of Home
Categories Side Dishes
Time 40m
Yield 11 servings.
Number Of Ingredients 9
Steps:
- In a large skillet, saute celery, onion and garlic in margarine until tender. Add broth, potatoes, carrots and pepper; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender. , Uncover and simmer for 5 minutes or until broth has thickened slightly, stirring occasionally. Sprinkle with parsley; serve with a slotted spoon.
Nutrition Facts : Calories 79 calories, Fat 2g fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 66mg sodium, Carbohydrate 14g carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein. Diabetic Exchanges
MIXED FRESH VEGGIES
Not even close to a boring and salty can of peas and carrots, this is a wonderful and healthy fresh mix of veggies. Easy to prepare and cook, these go well with a variety of meats from pork loin to grilled chicken. I have even prepared them for a large Thanksgiving get together and they were a hit!!
Provided by Love to Eat
Categories Vegetable
Time 30m
Yield 3-4 cups, 3-4 serving(s)
Number Of Ingredients 11
Steps:
- Peel and chop the onion.
- Wash, halve lengthwise and then slice (about 1/4inch) the squash and zucchini.
- Cut the corn kernels off of the cob.
- Dice the tomatoes.
- Peel the carrots and then slice into 1/4 inch slices.
- Mince the garlic.
- Add all ingredients (EXCEPT GARLIC AND SALT/PEPPER) to large saute pan, stir to coat with spices and the olive oil. Cover and cook over medium low heat about 15 minutes, stirring occasionally.
- Add garlic, season to taste with salt and pepper and continue cooking for 5 minutes longer.
- ENJOY!
Nutrition Facts : Calories 234.4, Fat 10.6, SaturatedFat 1.5, Sodium 57.5, Carbohydrate 35.2, Fiber 6.5, Sugar 10.7, Protein 6.2
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