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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 10 |
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Here's a deliciously different way to serve good-for-you vegetables to your family. The creamy trimmed-down sauce with its subtle Dijon flavor drapes nicely over cauliflower, carrots or most any vegetable. I like to blanch broccoli florets and toss them with the sauce , notes Jan Allen from Lander, Wyoming. Ingredients:
1/2 cup finely chopped onion |
2 garlic cloves, minced |
1 teaspoon olive oil |
2-1/2 cups fat-free milk |
3 tablespoons cornstarch |
1/4 cup vegetable broth |
2 ounces reduced-fat cream cheese, cubed |
2 tablespoons dijon mustard |
1/4 teaspoon salt |
1/8 teaspoon pepper |
dash ground nutmeg |
Directions:
1. In a small nonstick saucepan, saute the onion and garlic in oil until tender. Stir in milk. Combine cornstarch and broth until smooth; stir into the pan. Bring to a boil; cook and stir for 1 minute or until thickened.
2. Remove from the heat. Whisk in cream cheese until melted. Stir in the mustard, salt, pepper and nutmeg. Serve with vegetables. Yield: 2-1/2 cups.
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