Vegetable Stroganoff
photo by BakinBaby
- Ready In:
- 50mins
- Ingredients:
- 15
- Serves:
-
8
ingredients
- 354.88 ml broccoli, flowerets
- 354.88 ml cauliflower, flowerets
- 354.88 ml carrots, scraped and thinly sliced
- 709.77 ml mushrooms, sliced fresh
- 1 small onion, chopped
- 1 garlic clove, minced
- 44.37 ml butter, melted
- 29.58 ml all-purpose flour
- 473.18 ml milk
- 2.46 ml chicken bouillon granule
- 70.87 g can sliced ripe olives, drained (optional)
- 236.59 ml ricotta cheese
- 177.44 ml sour cream
- 118.29 ml parmesan cheese, grated
- 453.59 g package linguine
directions
- Cook the broccoli, cauliflower, and carrot in a small amount of boiling water for 5 minutes or until the vegetables are crisp-tender; drain well and set aside.
- Start the water for your linguine, and cook the linguine to the package directions.
- While the linguine is cooking, saute the mushrooms, onion, and garlic in melted butter in a large Dutch oven over medium heat until the vegetables are tender. Add the flour, stirring well. Cook for 1 minute, stirring constantly. Gradually add the milk and bouillon granules; cook over medium heat, stirring constantly, until the mixture is thickened and bubbly. Add the reserved vegetables and olives; stir well, and set aside.
- Combine the ricotta cheese, sour cream, and 1/4 cup Parmesan cheese; stir well. Add the ricotta cheese mixture to the reserved vegetable mixture; stir well. Cook over medium heat until thoroughly heated.
- Drain the linguine well. Combine the linguine and vegetable mixture in a large serving bowl, tossing gently. Sprinkle with the remaining 1/4 cup Parmesan cheese.
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RECIPE SUBMITTED BY
breezermom
United States