Creamed Farmstand Veggies Recipes

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CREAMED VEGETABLES



Creamed Vegetables image

Provided by babyfingers75

Time 29m

Yield 4

Number Of Ingredients 7

4 cups vegetables*
1 1/2 tablespoon margarine
1 1/2 tablespoon flour
1/4 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon nutmeg, optional
1 1/2 cup skim milk

Steps:

  • * broccoli, carrots, cauliflower, onions, potatoes or turnips Cut the vegetables into serving sizes and cook until barely tender by steaming, cooking in a small amount of water or in microwave. Remove from heat and drain the vegetables well. While the vegetables are cooking, in a medium-sized saucepan melt margarine in a over low heat. Add the flour, salt, pepper and nutmeg. Stir over low heat until the mixture is smooth. Remove from heat. Add the milk. Heat to boiling, stirring constantly until the mixture thickens, about 1 minute. Add the cooked, drained vegetables. Heat through.

ELEGANTLY CREAMED VEGETABLES



Elegantly Creamed Vegetables image

Delicious subtle cheese sauce baked over your favorite veggies! This is one of our favorite dishes with a juicy ribeye off the grill and a nice loaf of crusty bread! Recipe came from a "country cooking" website.

Provided by Shae2138

Categories     Vegetable

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 8

1 (16 ounce) package frozen vegetables (I use broccoli, cauliflower & carrots)
2 tablespoons butter
2 tablespoons flour
1 cup milk
4 ounces cream cheese, softened
1/4 teaspoon salt
1/8 teaspoon pepper
1/4-1/2 cup freshly grated parmesan cheese

Steps:

  • Cook vegetables until almost done, drain and place in small casserole dish (I use pyrex pie plate).
  • Melt butter in saucepan, stir in flour until smooth, add milk and stir until becomes thick and bubbly.
  • Turn heat down and add cream cheese salt and pepper.
  • Stir until cheese has completely melted and mixed into sauce.
  • Pour sauce over veggies and sprinkle the top with the parmesan cheese.
  • Bake at 350 degrees F for 30 minutes.

Nutrition Facts : Calories 302.9, Fat 20.3, SaturatedFat 12.5, Cholesterol 60.5, Sodium 449.1, Carbohydrate 22.2, Fiber 4.7, Sugar 0.1, Protein 10.8

CREAMED FARMSTAND VEGETABLES



Creamed Farmstand Vegetables image

Provided by 2 Bees in a Pod

Categories     Recipes

Number Of Ingredients 15

Veggies:
2 tablespoons extra-virgin olive oil
3 small summer squash, cut into 1-inch rounds
1 cup small tomatoes
Kosher salt and freshly ground black pepper
4 cups dark leafy greens, lower stems removed, leaves cut into 1-inch pieces *I used 12 ounces fresh spinach*
1/2 cup low-sodium vegetable stock
1/2 cup heavy cream
One 5.2-ounce package soft cheese with garlic and herbs, such as Boursin Garlic and Herb
Freshly cracked black pepper
Topping:
2 teaspoons extra-virgin olive oil
1/2 cup crushed crackers
1/2 cup store-bought crispy onions, such as French's
2 tablespoons fresh parsley, finely chopped

Steps:

  • For the veggies: Place a large skillet over medium-high heat. Add the oil and heat until shimmering. Carefully place the squash and tomatoes in the skillet. Sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Cook without stirring until squash is golden brown on both sides, about 2 minutes per side, and tomato skins begin to blister and crack. Remove the vegetables from the skillet and set aside. Add the greens and vegetable stock to the pan. Cook, stirring occasionally, until the greens have wilted and the liquid is reduced by half, about 5 minutes. Add the cream and cheese. Stir until the cheese melts and the cream thickens, about 3 minutes. Stir in the squash and tomatoes and cook for 1 minute more to warm through. Remove from heat.
  • For the topping: Place a small nonstick pan over medium high heat. Add the oil and heat until shimmering. Sprinkle the crackers into the oil in an even layer. Cook until browned, 1 to 2 minutes. Remove from the heat and stir in the onions and parsley. Sprinkle over the creamed veggies when ready to serve.

CREAMED VEGETABLES



Creamed Vegetables image

After taking the original of this recipe from Taste of Home's Quick Cooking, Collector's Edition 2003 (23), I tweeked it a bit & came up with the following version. If a little extra flavoring is desired, I sometimes use a garden vegetable cream cheese.

Provided by Sydney Mike

Categories     Cauliflower

Time 30m

Yield 6 serving(s)

Number Of Ingredients 4

20 ounces fresh mixed vegetables (broccoli, baby carrots & cauliflower, fresh)
1 (10 3/4 ounce) can condensed cream of celery soup
1 (8 ounce) package cream cheese spread
1 cup seasoned croutons

Steps:

  • Preheat oven to 375 degrees F.
  • Steam vegetables until just tender, then drain & place in a large bowl.
  • In a separate bowl, mix together soup & cream cheese, then stir that mixture into the vegetables.
  • Pour vegetables into a greased 1-quart baking dish & sprinkle with the croutons.
  • Bake uncovered for 25 minutes or until bubbly.

Nutrition Facts : Calories 225.4, Fat 14.5, SaturatedFat 7.8, Cholesterol 40.1, Sodium 862.5, Carbohydrate 17.9, Fiber 3.5, Sugar 4.6, Protein 6.5

CREAMY VEGGIES



Creamy Veggies image

Make a side the whole family will love with Creamy Veggies. Even kids love eating these creamy cheesy veggies. This tasty microwaved side dish of Creamy Veggies can be on the table in less than 20 minutes.

Provided by My Food and Family

Categories     Home

Time 15m

Yield 5 servings

Number Of Ingredients 3

1 pkg. (16 oz.) frozen broccoli, cauliflower and carrot blend (California mix)
1/4 lb. (4 oz.) 2% Milk VELVEETA, cut into 1/2-inch cubes
1/2 cup (1/2 of 8-oz. tub) PHILADELPHIA 1/3 Less Fat than Cream Cheese

Steps:

  • Layer vegetables and 2% Milk VELVEETA in 1-1/2-qt. microwaveable dish; top with spoonfuls of cream cheese. Cover with waxed paper.
  • Microwave on HIGH 13 min. or until heated through, turning dish after 7 min.
  • Stir until blended.

Nutrition Facts : Calories 210, Fat 10 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 40 mg, Sodium 560 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 9 g

CREAMY VEGETABLE MEDLEY



Creamy Vegetable Medley image

This vegetable dish is so easy and so good. It can be made early and baked later. You can also double this recipe and bake in a 9x13 inch baking dish.

Provided by Toni

Categories     Side Dish     Casseroles

Time 50m

Yield 6

Number Of Ingredients 6

1 (16 ounce) package frozen broccoli, carrots and cauliflower combination
1 (10.75 ounce) can condensed cream of mushroom soup
1 cup shredded Cheddar cheese, divided
⅓ cup sour cream
1 (2.8 ounce) package French-fried onions, divided
¼ teaspoon black pepper

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Cook vegetables according to package directions; drain. In a large bowl combine vegetables, mushroom soup, 1/2 cup cheese, sour cream, 1/2 can fried onions and pepper. Transfer to a deep pie plate.
  • Bake in preheated oven for 30 minutes. Sprinkle with remaining cheese and fried onions; bake 5 minutes longer.

Nutrition Facts : Calories 279.1 calories, Carbohydrate 20 g, Cholesterol 25.4 mg, Fat 18.8 g, Fiber 3 g, Protein 8.4 g, SaturatedFat 8.3 g, Sodium 599.2 mg, Sugar 0.9 g

CREAMY VEGETABLE CASSEROLE



Creamy Vegetable Casserole image

Searching for a different way to prepare vegetables? Look no further. I have a fussy eater in my house who absolutely loves this medley. It can be assembled in a snap, leaving time to fix the main course, set the table or just sit back and relax.

Provided by Taste of Home

Categories     Side Dishes

Time 40m

Yield 6 servings.

Number Of Ingredients 4

1 package (16 ounces) frozen broccoli, carrots and cauliflower
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 carton (8 ounces) spreadable garden vegetable cream cheese
1/2 to 1 cup seasoned croutons

Steps:

  • Prepare vegetables according to package directions; drain and place in a large bowl. Stir in soup and cream cheese. , Transfer to a greased 1-qt. baking dish. Sprinkle with croutons. Bake, uncovered, at 375° for 25 minutes or until bubbly.

Nutrition Facts : Calories 212 calories, Fat 16g fat (9g saturated fat), Cholesterol 38mg cholesterol, Sodium 650mg sodium, Carbohydrate 11g carbohydrate (3g sugars, Fiber 2g fiber), Protein 4g protein.

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