Vegetable Sauté with Simple Cream Sauce
This vegetable saute with simple cream sauce takes minutes to prepare; the fresh vegetables get a fabulous boost from an easy cream sauce.
No reason to expound eloquently on this simple vegetable medley except to say:
a) it has the serious potential to expand your side-dish collection and/or
b) would make a perfect last-minute addition to your Thanksgiving table.
Taking literally minutes to prepare, the crisp, fresh vegetables get a fabulous boost from a no-fuss cream sauce.
Love this dish. Love that it makes my dinner table look that much more put together.
One Year Ago: BBQ Turkey Quesadillas
Two Years Ago: Tutorial: Working With Yeast
Three Years Ago: Cornbread Muffins
Vegetable Sauté with Simple Cream Sauce
Ingredients
- 2 tablespoons heavy cream
- 2 tablespoons cream cheese
- 2 tablespoons minced fresh chives, or 1/2 teaspoon dried thyme
- 2 teaspoons lemon juice
- ⅛ teaspoon red pepper flakes
- 2 tablespoons olive oil
- ½ pound broccoli, florets cut into 1-inch pieces
- ½ pound cauliflower florets cut into 1-inch pieces
- ½ pound carrots, peeled and sliced 1/4-inch thick
- 1 red bell pepper, stemmed, seeded and cut into 1/2-inch wide strips or chunks
- ¼ cup low-sodium chicken broth
- Salt and pepper, to taste
Instructions
- In a small bowl, combine cream, cream cheese, chives (or thyme), lemon juice, and pepper flakes. Whisk until well combined. Set aside.
- In a large 12-inch nonstick skillet, heat the oil over medium heat until rippling and hot. Add broccoli, cauliflower, carrots, and bell pepper and cook, stirring occasionally, until the vegetables are slightly tender, 4 to 6 minutes. Stir in the broth, cover and reduce heat to medium low. Cook until the vegetables are crisp tender, about 2 minutes.
- Remove the lid and cook until the liquid evaporates and the vegetables are tender, about 1 minute. Stir in the cream mixture. Season with salt and pepper to taste. Serve immediately.
Serving: 1 Serving, Calories: 182kcal, Carbohydrates: 15g, Protein: 4g, Fat: 13g, Saturated Fat: 4g, Cholesterol: 18mg, Sodium: 108mg, Fiber: 5g, Sugar: 6g
Recommended Products
Recipe Source: adapted from Cook’s Country Oct/Nov 2011
Disclaimer: I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for me to earn fees by linking to Amazon.com and affiliated sites. As an Amazon Associate I earn from qualifying purchases.
This was delicious! I used 1/2 cup of milk and tripled the sauce recipe with heavy cream and cream cheese with chives used on bagels. I steamed the veggies first quick by putting the carrots in water topped with a steamer basket in which i added the rest of the veggies. then added the sauce. the whole thing was reheated just before dinner at 400 degrees quick.
I shall make this with a vegetable medley and mix it with farfalle pasta and top it with strips of grilled chicken.
This was so yum! I didn’t have cream cheese so I used 4 Tbsp heavy cream. Did not have chives so I used green onion. My whole family loved it!
We had this with salmon and rice last night, and the saucy vegetables were perfect a side. I used shredded cheddar in place of cream cheese and opted for chives for the herb. I wish I wouldn’t have waited so long to try this, we loved it!
Mel, I hope I don’t hurt your feelings, but my family did not like this simple sauce. I was a little hesitant when I read 1/2 teaspoon of thyme, thought it would be too strong for the amount of sauce but used that amount anyway. No one could get past the first bite.
No worries, Shirley! It’s helpful when people report back, no matter if they liked it or not. Sorry it didn’t work out well!
Sorry Mel. We do love almost all your recipes. I read your blog everyday and look forward to it. You have so many helpful food tips (and toy and game list made play time with my 6-year granddaughter so much more entertaining for her). I think you have an amazing family from everything you write.
I love this dish! I use the big bag of precut broccoli, carrots, and cawliflower that’s usually in the produce section, add a red bell pepper and it comes together in no time. I use whipped cream cheese with a splash of skim milk and it works beautifully!
This was a very good recipe and a great hit. Only thing, I have noticed on the recipes is there isn’t any nutrition information. Is there anyway to get that information?
Thank you
Marie – I don’t put the nutritional information on the recipes, but there are a lot of online resources that you can use to calculate that. Good luck!
Holy cow, this was delicious! I felt sad that there weren’t any leftovers for me to eat tomorrow! SO yum!
Just made this tonight to go with my dinner. It was great! The lemon juice gave it a subtle zing. I might increase the sauce a bit next time because it was so yummy!
Man I’ve missed my Cook’s Country loving blogger. I’ve been gone for most of this year but I think life is finally working in my favor again. I can’t wait to surf back through all your recipes I’ve missed and look forward to all your new ones to come. I hope you haven’t forgot about me.
This looks lovely! I love all the colors of the veggies. 🙂
This sauce sounds wonderful and a great way to give veggies a bit more flavor. You could do this with so many different combos of veggies, too. Great recipe!
Yum! Definitely making this soon!
What gorgeous colors in this saute`, Mel! I have never had veggies in a cream sauce, but I definately want to try this recipe. If it’s from CC and you love it I know my family will love it, too!
Love the simplicity of the beautiful recipe! If I was at your table I think my plate would be mostly full of these yummy looking and sounding veggies!