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Creamed Vegetables

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Ingredients
  Potatoes 2 Medium, peeled and cubed
  Frozen mixed peas and carrots 3⁄4 Cup (12 tbs)
  Water 1⁄4 Cup (4 tbs)
  Chopped pepper 1⁄4 Cup (4 tbs) (Green /Sweet Red)
  Sliced green onion 2 Tablespoon
  Margarine 1 Tablespoon
  All purpose flour 1 Tablespoon
  Salt 1⁄4 Teaspoon
  Dried dillweed 1⁄4 Teaspoon
  Pepper 1⁄2 Teaspoon
  Skim milk 3⁄4 Cup (12 tbs)
Directions

In a medium saucepan stir together potatoes, peas and carrots, and water. Bring to boiling; reduce heat. Simmer, covered, for 15 to 20 minutes or till tender. Drain; return vegetables to the saucepan. Cover to keep warm.
For sauce, in a small saucepan cook green or sweet red pepper and onion in margarine till tender. Stir in flour, salt, dillweed, and pepper. Add milk all at once. Cook and stir over medium heat till thickened and bubbly. Cook and stir for 1 minute more. Stir sauce into the vegetable mixture in the saucepan. Heat through.

Recipe Summary

Course: 
Side Dish
Method: 
Simmering
Ingredient: 
Vegetable
Interest: 
Healthy

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