Vegetables in creamy sauce
6 servings
30 minutes
Vegetables in creamy sauce are a delicate and harmonious dish of European cuisine, combining the freshness of asparagus, carrots, broccoli, and cauliflower with the richness of the creamy sauce. This dish may have roots in traditional French culinary techniques that emphasize sauces capable of enhancing the natural flavors of ingredients. The velvety creamy sauce with nutmeg aroma and spices makes the vegetables particularly appetizing. The delicate cheese adds a slight stretchiness and depth of flavor. This dish is suitable as a light dinner on its own or as a side to meat or fish dishes. A wonderful choice for those who appreciate refined gastronomy and a balance of health and taste!
1
Steam the vegetables. They should be fully cooked but still firm. (I steam in a multicooker - it's just over 5 minutes).
- Asparagus: 300 g
- Carrot: 200 g
- Broccoli cabbage: 200 g
- Potato: 300 g
- Cauliflower: 250 g
2
Heat the oil in a small saucepan over medium heat. Remove from heat. Add the spices and nutmeg.
- Butter: 100 g
- Spices: to taste
- Ground nutmeg: 0.3 teaspoon
3
Use a wooden spoon to mix the flour until a smooth paste forms.
- Wheat flour: 90 g
4
Pour warm milk in a thin stream while constantly stirring. Place the pot back on the heat and bring the sauce to a boil.
- Milk: 125 ml
5
Reduce the heat to low and cook, stirring constantly, for 1 minute until the sauce thickens and becomes smooth. Add salt and pepper.
- Salt: to taste
- Spices: to taste
6
Add grated cheese. Place the vegetables in the sauce and mix thoroughly.
- Cheese: 50 g