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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 6 |
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I love my veggies, I do, but I especially love 'em drowned in buttuh and cream! I know all of you will just love this one, and for those of you who aren't sure, give it a try, you won't regret it! Goes well with any meat and potatoes meal! Read more ! Ingredients:
2 tbs butter |
2 tbs flour |
1 shallot minced |
1 cup half and half (warmed up) |
1/2 package frozed sweat early peas |
1/2 package of frozen diced carrots |
1/2 tsp. fresh grated nutmeg |
salt and pepper to taste |
Directions:
1. First thing, warm up your half and half - your choice, on the stove or in the microwave. As long as its hot, I don't care. :)
2. Defrost the frozen veggies in the microwave, do not cook all the way through.
3. Melt the butter in a hot, medium sized skillet, add in your shallot and cook until softened.
4. Add in the flour and make yourself a roux.
5. Now add in the heated half and half stir with a whisk to get rid of any lumps you may have. Increase the heat and when it boils, back down the heat to a low simmer. The sauce will thicken this way.
6. Drain your defrosted veggies in a collander and add them into the sauce along with the seasonings.
7. Serve in a large pre-heated bowl and enjoy with the family!
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