Guilt Free West Coast Veggies
photo by Outta Here
- Ready In:
- 27mins
- Ingredients:
- 13
- Serves:
-
4
ingredients
-
VEGGIES
- 236.59 ml asparagus tips, trimmed and steamed
- 236.59 ml carrot, sliced thin, cooked
- 2 red onions, diced, steamed
- 113.39 g mushroom, sliced and steamed (or sauteed in 2 tablespoons chicken broth)
- 236.59 ml cauliflower floret, steamed
-
SAUCE 1 - ASIAN-STYLE SAUCE
- 59.14 ml soy sauce or 59.14 ml reduced sodium soy sauce
- 59.14 ml rice wine vinegar
- 14.79 ml Dijon mustard (optional)
- 29.58 ml sesame seeds, toasted (2 minutes in medium-high pan)
-
SAUCE 2 - CHEESE SAUCE
- 59.14 ml nonfat sour cream
- 88.74 ml parmesan cheese
- 29.58 ml Butter Buds
- 118.29 ml evaporated skim milk, up to 1 cup to desired consistency
directions
- Steam vegetables, allowing additional time for carrots.
- While vegetables are cooking, choose from Sauce 1 or Sauce 2, combine the sauce ingredients in a small saucepan, bring to a boil, then simmer for 5 minutes.
- Serve veggies while hot with a small amount of sauce poured over.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
I made this with the asian sauce (I'm allergic to milk but would LOVE to try the cheese sauce), and altered the method slightly. Instead of steaming the veggies I braised the cauliflower first (8-10 min) in about a quarter cup of chicken broth, then added the rest of the veggies, covered my pan, and let braise/steam in what little of the broth was left for another five minutes or so. Then I just added the sauce to the veggies to cook for a few. It was absolutely delicious...I ate it all off my plate before I touched one of my favorite entrees (recipe #45809)! Thanks KatieL, will be making often!
RECIPE SUBMITTED BY
KateL
Joppa, Maryland
I love to eat yummy healthy foods!