Vegetable Cream Recipes

CREAMY VEGETABLE CASSEROLE

Steps:

• Preheat oven to 400˚F.
• Lightly grease a 9x13 baking dish with cooking spray and set aside.
• Boil a large pot of water over high heat.
• Add all vegetables to the boiling water and bring water back to a boil; cover, lower heat to a steady simmer, and cook for 8 to 10 minutes, or until veggies are fork-tender.
• In the meantime, melt butter in a 10-inch skillet; add garlic and cook for 20 seconds.
• Whisk in cornstarch until blended; cook for 1 minute.
• Add heavy cream; bring to a boil, whisking frequently. Cook for 3 to 4 minutes, or until thickened.
• Remove from heat; stir in italian seasoning, salt, pepper, chili powder, ground nutmeg, and cheese; whisk until cheese is melted.
• Spread ½-cup of the cheese sauce on the bottom of the baking dish.
• Drain the vegetables, then transfer to the baking dish; season with salt and pepper and stir.
• Add remaining cheese sauce; stir to coat all the vegetables.
• Sprinkle top with pork rinds panko crumbs.
• Bake for 20 to 23 minutes, or until hot and bubbly.
• Remove from oven and let stand 10 minutes. Taste for salt and pepper, and adjust accordingly.
• Serve.

CREAM OF VEGETABLE SOUP

Steps:

• In Dutch oven, saute the onions, carrots and celery in oil until onions are tender. Add potatoes and cauliflower; saute 5-6 minutes longer. Add the broth, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until vegetables are tender. Let stand until cool., Puree vegetable mixture in a blender or food processor in batches. Return all to the pan. Stir in cream; heat through. (Do not boil.) Garnish with fresh basil.

WINNING CREAM OF VEGETABLE SOUP

Steps:

• In a Dutch oven, saute onion in butter until tender. Add flour; stir until blended. Gradually add broth. Bring to a boil. Cook and stir for 2 minutes or until thickened. , Stir in the milk, cream, basil, salt, pepper and garlic powder. Add the vegetables; cook gently until heated through.

ROASTED VEGETABLE SPREAD

Steps:

• Preheat oven to 400 degrees F.
• Place the bell pepper, onion, garlic, zucchini, and olive oil in a medium mixing bowl and toss until the vegetables are coated. Spread the vegetables evenly on sheet pan lined with foil and place to the oven. Roast, tossing occasionally, until they are soft and are beginning to turn brown around the edges, approximately 45 minutes. Remove from the oven and cool completely.
• Place the vegetables in the bowl of a food processor along with the cream cheese and process until well combined and spreadable; do not process until completely smooth.
• Taste and season with salt and pepper, if desired. Spread on soft bread, such as challah, foccacia, or pita bread. Store in the refrigerator in an airtight container for up to 1 week.

VEGETABLE CREAM

Steps:

• Peal carrots and squash, put them to boil on water, along with the onion, garlic and black peppers, then add the zucchini.
• Put in the blender all the ingredients but the ground pepper, including the boiled vegetables, but only 1/2 of the chicken soup, reserve the rest for later, add salt and blend.
• Put the butter in a hot casserole and pour the vegetable cream on it, add the ground pepper. Allow to boil for 5 minutes and taste it for salt. If the cream is too thick, add the rest of the chicken soup, until the consistency of your desire. Or if it is too thin, add a little more flour. Let it boil for 3 more minutes.
• Enjoy!

VEGETABLE CREAM SAUCE

Steps:

• Stir in soup and milk in a heavy medium saucepan over medium heat to blend. Bring to a simmer, and then gradually whisk in cheese; stir until melted. Stir in chives and garlic. Season, to taste, with salt and pepper. Serve over broccoli, asparagus, cauliflower, potatoes, or vegetables of your choice.