Best Creamy Herbed Vegetables Recipes

CREAMY HERBED VEGETABLES

Creamy Herbed Vegetables image

We always pass this dish to Dad first, since he likes the creamy herbed combination so much. He rates it tops among all the trimmings served for the turkey dinner when our gang of more than 20 gathers to celebrate. -Keri Scofield Lawson, Fullerton, California

Provided by Taste of Home

Categories Side Dishes

Time 45m

Yield 14 servings.

Number Of Ingredients 9

Ingredients

1/4 cup butter, cubed
1/4 cup all-purpose flour
2 cups half-and-half cream
1/4 cup chicken broth
1/2 teaspoon each rubbed sage, dried thyme, parsley flakes, garlic powder, salt and pepper
1/2 teaspoon dried rosemary, crushed
1 jar (16 ounces) pearl onions, drained
1 package (16 ounces) frozen peas
1 package (14 ounces) frozen baby carrots

Steps:

Melt butter in a large saucepan; stir in flour until smooth. Gradually add cream, broth and seasonings. Bring to a boil, stirring constantly until thickened and bubbly. Add onions, peas and carrots. Cover and simmer for 30 minutes, stirring occasionally.

Nutrition Facts : Calories 134 calories, Fat 7g fat (4g saturated fat), Cholesterol 26mg cholesterol, Sodium 203mg sodium, Carbohydrate 13g carbohydrate (5g sugars, Fiber 3g fiber), Protein 4g protein.

CREAMY HERBED VEGETABLES

Creamy Herbed Vegetables image

Herbs provide an aromatic flavor to this creamy veggies casserole that's ready in 40 minutes a delightful dinner.

Provided by Betty Crocker Kitchens

Categories Entree

Time 40m

Yield 4

Number Of Ingredients 9

Ingredients

1 package (16 ounces) frozen broccoli, carrots and cauliflower
2 tablespoons margarine or butter
2 tablespoons all-purpose flour
1/4 cup milk
1 1/2 cups small curd creamed cottage cheese
1 tablespoon chopped fresh or 1 teaspoon dried marjoram leaves
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup coarsely crushed round buttery crackers (about 20 crackers)

Steps:

Heat oven to 375°. Grease square pan, 8x8x2 inches.
Cook vegetables in saucepan as directed on package; drain. Spread vegetables in pan.
Melt margarine in same saucepan over medium heat. Stir in flour. Gradually stir in milk. Heat to boiling, stirring constantly; remove from heat. Stir in cottage cheese, marjoram, salt and pepper. Spread sauce over vegetables. Sprinkle with cracker crumbs.
Bake uncovered 20 to 25 minutes or until bubbly around edges and crumbs are light brown.

Nutrition Facts : Calories 260, Carbohydrate 22 g, Cholesterol 15 mg, Fiber 3 g, Protein 14 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 850 mg