Vegetables in Garlic Cream Sauce

"Use whatever vegetables you feel like, the sauce is the main thing."
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Ready In:




  • Place water in a large saucepan; bring to a boil.
  • Add vegetables; reduce heat to low.
  • Cook, uncovered, 9-12 minutes or until vegetables are tender-crisp.
  • Meanwhile, heat oil in small saucepan over medium heat.
  • Add garlic; cook and stir until golden brown.
  • Remove from heat; stir in mayonnaise and milk.
  • Drain vegetables; place in serving bowl.
  • Pour in garlic sauce; toss to evenly coat.
  • Sprinkle with parsley.

Questions & Replies

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  1. I made this with green beans. I followed the directions, but it wasn't a very dimensional sauce; I tasted the mayo more than I tasted anything else. I added garlic powder, paprika, and chicken seasoning, and it was ok. I thought about adding cheese, but I wanted a garlic sauce more than a cheese sauce. I probably won't make it again.
  2. I made this for supper tonight. My veggie blend had cauliflower, broccoli, carrot, red pepper and snow peas. I used fat-free mayo and skim milk. It looked very creamy, and smelled nice and garlicky. It just did not taste good. I will not make it again.


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