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%

Benefits of Vegetables in Cream Sauce

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

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Vegetables in a creamy cheese sauce is just an amazingly delicious breakfast, hearty lunch and mouth-watering dinner. What a variety of amazingly delicious vegetable dishes are 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;
• greenery for decoration.

Vegetables in a 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. We're preparing the sauce. Put the butter in the pan, when it melts add the flour, stirring, then add the cream. Stir all the time until it boils. Then add the grated cheese and reduce a little. Add finely chopped garlic, salt and pepper to taste. Remove from fire.
3. Place the vegetables in a small saucepan or dish and pour over the sauce. Preheat the oven to 200 degrees and cook for 20 minutes.

Serve the vegetables in a creamy cheese sauce warm or cold. Decorate with greens. I think this dish will become a frequent guest on your table. Bon appetit from "Very tasty"! We offer

A light vegetable dish with a mild, delicate flavor and delicate, velvety texture. Vegetables literally melt in your mouth. And it's all thanks to cream! And in our case, thanks to vegetable, cooked at home, on our own.

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

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

Ingredients:

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

Creamy vegetables in a frying pan

First, let's prepare the vegetables.

We cut vegetables: asparagus beans and okra into 3-4 parts, carrots into ringlets, cabbage into 2-3 parts.

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

Cooking coconut milk. Or we prepare purchased canned/powdered milk.

Put the vegetables and cardamom into the pan.

Pour in cream.

Simmer under a closed lid for 4-6 minutes.

Leave the vegetables a little "crunch".

Salt and pepper the dish before serving.

Serve with rice or mashed potatoes.

Bon Appetit!