RCI-VG.004.1496.001
Vegetables with Cream Cheese Sauce
This recipe came from an estate sale. I obtained it when I purchased the family collection from the Gingham Estate in Fort Worth, Texas in 1992.
Prep15 min
Cook50 min
Total65 min
Servings4
Difficultyintermediate
Ingredients
- package frozen vegetables (broccoli16 ouncecauliflower and carrots)
- 2 tablespoons
- 2 tablespoons
- 1 cup
- 4 ounces
- ¼ teaspoon
- ⅛ teaspoon
- ¼ cup
Method
1
Prepare and cook your chosen vegetables by steaming, boiling, or roasting them until tender, then set aside and keep warm.
10 minutes
2
In a medium saucepan over medium heat, melt the butter completely, then whisk in the flour and stir continuously for about 1 minute to form a smooth roux.
2 minutes
3
Gradually pour in the milk while whisking constantly to prevent lumps, and continue stirring until the mixture begins to thicken.
4 minutes
4
Reduce the heat to low and add the softened cream cheese in small pieces, stirring until it is fully melted and incorporated into the sauce.
3 minutes
5
Stir in the grated Parmesan cheese and continue to stir until it melts and the sauce is smooth and velvety.
2 minutes
6
Season the sauce with salt and pepper to taste, adjusting the quantities until the flavor is well balanced.
1 minutes
7
Pour the cream cheese sauce over the cooked vegetables or gently toss the vegetables in the sauce until they are evenly coated.
2 minutes
8
Transfer to a serving dish and optionally garnish with an extra sprinkle of Parmesan cheese or freshly cracked pepper before serving immediately.