Best Vegetable Saute With Blue Cheese Recipes

VEGETABLE GRATIN WITH BLUE CHEESE SAUCE

Steps:

• Preheat the oven, prepare the baking dish Preheat the oven to 375°F.
• Layer the vegetables Grease a large (2 quart) gratin dish or a 9-x-13-inch glass baking dish with butter. Layer half of the parsnips in the gratin dish, sprinkle with a pinch of salt and a grind of black pepper. Top with half of the carrots, and season with another pinch of salt and grind of black pepper. Scatter half of the fennel mixture on top of the carrots. Repeat with the rest of the parsnips and carrots, finishing with the remaining fennel mixture. Set aside.
• Begin the béchamel You'll need two sauce pans, one small and one medium. In a small sauce pan set over medium-low heat, add the milk and cream. In a medium saucepan set over medium heat, add the butter. When the butter foams, whisk the flour into the melted butter, and cook until nutty smelling and light golden in color, about 3 minutes.
• Remove from heat and add the cheese Remove the béchamel from the heat and whisk in the blue cheese a few crumbles at a time. Season the sauce with salt, pepper, nutmeg, and a pinch of cayenne, if you want a little heat. Taste and adjust the seasoning, if desired.
• Cover and bake Snugly cover the gratin with foil and bake for 45 minutes. Uncover and bake for another 20 minutes, or until the gratin is golden brown and bubbly, and the vegetables are tender when pierced with a knife.
• Serve Let rest 20 minutes before serving.

SAUTEED GREEN BEANS WITH LEMON AND BLUE CHEESE

Steps:

• In a large skillet over medium-high heat, heat the butter and oil. When hot, add the green beans in one layer. When the beans are just beginning to color, stir them around and add the Worcestershire, sriracha and lemon juice. Cook until the beans are crisp-tender, a few more minutes. Transfer them to a plate, crumble over the blue cheese and serve.

NAPA CABBAGE SALAD WITH BLUE CHEESE

Steps:

• Combine oil, vinegar, sugar, garlic, celery seed, salt, pepper, and mustard in a jar. Cover tightly with the lid and shake until all ingredients are well blended. Refrigerate until ready to use.
• Place cabbage, blue cheese, almonds, and green onions in a large bowl. Pour dressing over the salad just before serving; toss to combine.

VEGETABLE SAUTE WITH BLUE CHEESE

Steps:

• Fry bacon in a large skillet, until soft, but not done.
• Meanwhile, bring a saucepan of salted water to a boil.
• Add the cauliflower, cook for one minute.
• Add the green beans, cook for an additional minute.
• Drain the vegetables, set aside.
• If the bacon is very lean, and hasn't rendered enough fat to saute the vegetables, add up to a 1/2 teaspoon of butter.
• Add the shallots, beans, and cauliflower, toss to coat with the fat.
• Season to taste with salt and pepper.
• Continue to cook the vegetables just until they start to show some color and are tender enough to pierce with a knife.
• Remove to a serving dish, and top with the blue chese.

PASTA WITH VEGETABLES AND BLUE CHEESE

Steps:

• Chop onion.
• Heat large nonstick pot until it is very hot. Reduce heat to medium-high, and add oil.
• Add onion, and cook until it begins to soften.
• Mince garlic, and add.
• Bring water to boil in covered pot for pasta.
• Using thin slicing blade of a food processor, slice carrots. Stir into onion and garlic along with thyme.
• Wash asparagus. Break off and discard tough, woody part of stalks. Add to onion and carrot pot.
• Wash, trim and slice mushrooms; wash and trim tomato, and cut into small chunks. Add mushrooms and tomatoes to vegetable pot; stir well, cover and continue cooking over medium-low heat.
• Cook pasta.
• Stir a little of the yogurt into the cornstarch to make a smooth paste. Stir the paste into the remaining yogurt, and mash in the blue cheese. When vegetables are tender, add in the yogurt mixture, and stir until the sauce is smooth and the blue cheese has melted. Season with salt and pepper.
• Drain the pasta, and top with sauce.

VEGETABLE CHEESE BAKE

Steps:

• Place 1 in. of water in a saucepan; add vegetables. Bring to a boil. Reduce heat; cover and simmer for 5 minutes or until vegetables are crisp-tender. Drain. In a saucepan, saute onion in butter until tender. Stir in the flour, salt and pepper until blended. Gradually whisk in milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat; stir in cheese until cheese is melted. Stir in vegetables., Transfer to a greased 2-1/2 cup baking dish. Bake, uncovered, at 350° for 20-25 minutes or until bubbly and vegetables are tender. Let stand for 3-5 minutes before serving.

ZUCCHINI AND BLUE CHEESE SIDE

Steps:

• Heat the olive oil in a large skillet over medium-high heat. Place the zucchini and garlic in the skillet, cover. Cook until zucchini is just tender, about 5 minutes. Stir in tomatoes; heat until warmed through. Remove from heat; sprinkle immediately with blue cheese. Cover, and allow cheese to soften before serving.