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Creamed Vegetables

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  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)

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

Side Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 549 Calories from Fat 119

% Daily Value*

Total Fat 13 g20.6%

Saturated Fat 2.5 g12.7%

Trans Fat 0 g

Cholesterol 3.5 mg1.2%

Sodium 686.3 mg28.6%

Total Carbohydrates 97 g32.3%

Dietary Fiber 12.5 g50%

Sugars 13.2 g

Protein 18 g36.5%

Vitamin A 181.8% Vitamin C 204.3%

Calcium 32.3% Iron 31.1%

*Based on a 2000 Calorie diet

Creamed Vegetables Recipe