Veggies With Creamy Chive And Onion Sauce Recipes
CREAM CHEESE AND CHIVE SAUCE (FOR VEGGIES)
This rich and creamy sauce is wonderful over baked or mashed potatoes, green beans, corn, peas, broccoli or asparagus!
Provided by Wildflour
Categories Sauces
Time 10m
Yield 1 1/3 cups
Number Of Ingredients 5
Steps:
- Stir cream cheese and milk over low heat til smooth.
- Stir in rest of ingredients.
- Serve over veggie of choice.
- Makes 1 1/3 cups.
Nutrition Facts : Calories 653.8, Fat 62.7, SaturatedFat 39.5, Cholesterol 199.9, Sodium 548.4, Carbohydrate 9.2, Fiber 0.1, Sugar 0.5, Protein 15.9
VEGETABLES IN CREAMY ONION SAUCE
The original of this slightly tweaked recipe was found in the February/March 2010 issue of the Taste of Home magazine.
Provided by Sydney Mike
Categories Vegetable
Time 20m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- In a steamer, cook carrots and cauliflower for 3 or 4 minutes.
- Add broccoli and steam another 4 or 5 minutes or until vegetables are just crisp tender.
- Meanwhile, heat vegetable oil in a small saucepan over medium-high heat.
- Add onions and cook, stirring constantly for 1 minute.
- Add cream cheese spread and milk, cooking and stirring constantly for 2 to 3 minutes or until cream cheese is melted.
- Transfer vegetables to a serving dish.
- Top with the cream cheese sauce.
CREAMY CHIVE SAUCE
This is a delicous sauce that goes fantastic with any white meat, poultry or fish. It is a sauce that I first tasted in Nutter's restaurant (UK) served with pork. I bought his cook book which included the recipe and have made it myself countless times since. It is a family favourite and we all love it and use so much of it that this recipe designed to serve 4 actually only serves 3 of us!! A tip is to serve the sauce with a ladle or spoon instead of just pouring it so that you get plenty of the onion, otherwise the sauce tends to coem out and the onion stays in the bottom of the jug!
Provided by choppo
Categories Sauces
Time 22m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat the butter in a pan and soften the onion, garlic and chives with the pan covered for 5 minutes.
- Pour in the wine and reduce by half on a high heat.
- Add the stock and reduce by half again.
- Turn the heat right down and stir in the cream.
- Simmer gently until reduced to a light, creamy consistency.
- Season to taste and serve hot.
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