Vegetables in creamy sauce rich in vitamins and minerals such as: vitamin A - 31%, beta-carotene - 32.9%, silicon - 413.3%, cobalt - 14%, manganese - 19.8%

Health Benefits of Vegetables in Creamy Sauce

• Vitamin A responsible for normal development, reproductive function, skin and eye health, and maintaining immunity.
• B-carotene is provitamin A and has antioxidant properties. 6 mcg of beta carotene is equivalent to 1 mcg of vitamin A.
• Silicon is included as a structural component in glycosaminoglycans and stimulates collagen synthesis.
• Cobalt is part of vitamin B12. Activates enzymes of fatty acid metabolism and folic acid metabolism.
• Manganese participates in the formation of bone and connective tissue, is part of enzymes involved in the metabolism of amino acids, carbohydrates, catecholamines; necessary for the synthesis of cholesterol and nucleotides. Insufficient consumption is accompanied by slower growth, disturbances in the reproductive system, increased fragility of bone tissue, and disturbances in carbohydrate and lipid metabolism.

You can see a complete guide to the most useful products in the appendix.

A light vegetable dish with a soft, delicate taste and delicate, velvety texture. Vegetables literally melt in your mouth. And all this thanks to cream! And in our case, thanks to vegetable products prepared at home, on our own.

You can bake vegetables in the oven, stew them in a slow cooker, or cook them in a frying pan, as will be done in our recipe. Any vegetables you like and are in season will do. We have okra (aka okra or lady fingers), green beans, cabbage and carrots.

Cardamom seeds and vegetable cream will perfectly complement the dish. You can always replace coconut milk with, or any vegetable milk to taste.

Ingredients:

• 100 gr. green beans or 6-7 pods
• 100 gr. okra or 4-5 pods
• 1 carrot
• 1/6 small head of cabbage
• 150 ml. cream
• 1-2 cardamom seeds
• ground black pepper

Vegetables under cream in a frying pan

First, let's prepare the vegetables.

We cut the vegetables: green beans and okra into 3-4 parts, carrots into rings, cabbage into 2-3 parts.

By the way, you can cook separately in the same way.

Preparing coconut milk. Or we prepare store-bought canned/powdered milk.

Place vegetables and cardamom in a frying pan.

Fill with cream.

Simmer under a closed lid for 4-6 minutes.

Leave the vegetables a little crunch.

Before serving, salt and pepper the dish.

Serve with rice or mashed potatoes.

Bon appetit!

Vegetables in creamy cheese sauce are simply an amazingly tasty breakfast, hearty lunch and delicious dinner. What a variety of amazingly delicious vegetable dishes there is in cooking.

Ingredients:

• vegetables (cauliflower, carrots, zucchini, celery) - 1 kilogram;
• cream 15 percent fat - 500 milligrams;
• cheese - 200 grams;
• butter - 50 grams;
• flour - 1 tablespoon;
• garlic - 3 cloves;
• salt to taste;
• greens for decoration.

Vegetables in creamy cheese sauce. Step by step recipe

1. Wash, peel and cut the vegetables into any pieces or slices, not finely. Boil everything together in salted water until tender. Drain the water.
2. Prepare the sauce. Place the butter in the pan, when melted add the flour, stirring, then add the cream. Stir all the time until it boils. Then add grated cheese and simmer a little. Add finely chopped garlic, salt and pepper to taste. Remove from heat.
3. Place the vegetables in a small saucepan or mold and pour in the sauce. Preheat the oven to 200 degrees and cook for 20 minutes.

Serve vegetables in cream cheese sauce warm or cool. Decorate with greens. I think this dish will become a frequent guest on your table. Bon appetit from “Very Tasty”! We offer