Creamy Herbed Vegetables Recipes

HERB DIP

Steps:

• Place the cream cheese, sour cream, mayonnaise, scallions, parsley, dill, salt, and pepper in the bowl of an electric mixer fitted with the paddle attachment and blend. Serve at room temperature.

CREAMY GARLIC AND HERB BUTTER SAUCE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Place garlic cloves in a small baking dish and toss with oil to coat.
• Bake in the preheated oven until cloves are light golden brown, about 15 minutes.
• Combine garlic and hot stock in a blender. Season with salt and pepper. Blend until smooth. Add cream, butter, parsley, oregano, and thyme; process until completely blended.
• Transfer sauce to a container and allow to cool, about 10 minutes. Refrigerate until ready to use. Reheat the sauce over low heat when ready to serve.

CREAMY HERB DRESSING

Steps:

• In a blender, combine the first seven ingredients; cover and process until smooth. Cover and refrigerate for at least 1 hour. , In a skillet, cook asparagus in a small amount of water for 3-4 minutes or until crisp-tender; drain well. Spoon dressing over asparagus. Refrigerate leftover dressing.

SEASONAL VEGETABLES WITH DOUBLE CREAM AND MEDITERRANEAN HERBS

Steps:

• In a large pot of boiling water with the sea salt, blanch the carrots, celeriac, and leeks separately (cook according to your personal taste). Transfer vegetables to a large bowl.
• In a medium bowl, whisk the cream until thick and add the basil and chopped fennel. Add the chopped onions and beets to the bowl of vegetables, mix well and season with salt and pepper. Divide vegetables into separate soup plates, add a dollop of cream. Garnish with fresh herbs.

VEGETABLE MEDLEY WITH CREAMY HERB SAUCE

Steps:

• Combine all ingredients except broccoli in a large slow cooker. Cook on HIGH for 1 hour.
• Stir in broccoli and cook for 1 hour more on HIGH.
• Transfer to a serving dish and sprinkle with Buttered Crumbs, if desired.
• Melt 1 tablespoon butter in a small skillet. Stir in ¼ cup Italian style breadcrumbs
• and cook over medium heat, stirring frequently, until golden brown.

GRILLED HERB VEGETABLES

Steps:

• In a large bowl, combine all ingredients. Transfer to a double thickness of heavy-duty foil (about 14 in. x 12 in.). Fold foil over vegetables and seal tightly. , Grill, covered, over medium heat for 6-7 minutes on each side or until vegetables are tender. Open foil carefully to allow steam to escape.

SPRING VEGETABLE LASAGNA WITH HERBED CREAM

Steps:

• Preheat oven to 400°; coat a 13 x 9 inch baking dish with cooking spray.
• In a big pot of salted, boiling water, cook the lasagna noodles-10 minutes for dried or 2-3 minutes for fresh.
• Remove from water, rinse under cold water, drain, and set aside on paper towels to dry.
• Vegetable filling: melt 1 tablespoon butter and 1 tablespoon olive oil in a big skillet over medium-high heat.
• Saute zucchini, asparagus, fennel, onion, carrot, and garlic until tender and just beginning to color, about 15 minutes.
• Add in mushrooms and radicchio; combine and cook until wilted, about 3 minutes.
• Season with salt and pepper; remove from heat and transfer to a platter.
• In the same skillet, heat the remaining butter and oil; add in the baby spinach, stirring to heat and wilt, about 2 minutes.
• Remove from heat and transfer to platter.
• Risotto: Melt butter and olive oil in a medium skillet over med-high heat.
• Add in the rice, coating it with butter and oil, stirring constantly to lightly brown, about 5 minutes.
• Add in the wine and incorporate; cook until all the wine has evaporated, about 5 minutes.
• Begin adding chicken stock to pan ½ cup at a time; between additions of stock, cook until it has evaporated, stirring periodically to combine.
• The rice will begin to plump up and become tender.
• Continue this process of adding stock and cooking until all the stock has been used up.
• At this time, the risotto should have almost tripled in volume and be very fluffy and tender with a creamy consistency, if not, continue to add water or stock until a creamy consistency is reached.
• Remove from heat and transfer it to a bowl; add in the parsley, Parmigiano-Reggiano, and goat cheese; stir to combine and melt cheeses.
• Add in salt and pepper to taste; set aside to cool.
• Herbed Cream: melt butter in a medium-size saucepan over med-high heat.
• Add in flour; whisk to combine; whisk continuously, cooking flour to a golden brown color.
• Combine the wine and stock together in a bowl; add the liquid slowly to prevent lumps; be careful of the steam that will rise from the pan at the initial addition of the liquid.
• After the addition of the wine/stock mixture, add the basil, tarragon, chives, fennel tops, and orange zest; stir to combine.
• Decrease heat to medium and continue cooking for about 2 minutes.
• Add in the cream and simmer for 5 minutes; season with salt and pepper; remove from the heat.
• Assemble lasagna: begin with about 1 cup of herbed cream on the bottom of the baking dish; top with three sheets of noodles, then layer with half of the spinach, then half of the vegetable mixture.
• Top the vegetables with 1 cup herbed cream, and add one third of the mozzarella cheese; repeat with three more pasta noodles.
• Add all of the risotto mixture in an even layer (if the risotto appears too dry after cooling, add about ¼ cup heavy cream or milk to it to moisten it).
• Top the risotto with another layer of three noodles.
• Layer with all the remaining spinach, remaining vegetable mixture, about 1 cup herbed cream, and one third of fresh mozzarella.
• Top with the last three noodles, then add the remaining herbed cream, finishing with the remaining mozzarella.
• Bake uncovered for 30 minutes or until the top is bubbling and golden brown (you will probably need to pour yourself a drink at this point. to celebrate the conclusion of this labor-intensive dish).
• Remove from oven and let rest for 10 minutes before cutting to serve.

GRATED VEGETABLES WITH HERB CREAM CHEESE TEA SANDWICHES

Steps:

• In a medium bowl, combine cream cheese, parsley, oregano, rosemary, and thyme; stir well. Season with salt and pepper, and set aside. Grate radishes, carrots, and cucumber into separate bowls.
• Spread a thin layer of herb cream cheese on two slices of bread. Cover one slice with an even layer of one of the grated vegetables (use only one in each), and top with other bread slice. Use a serrated knife to trim crusts and cut in half diagonally into two triangles. Repeat with remaining ingredients. Cover with damp paper towels until ready to serve.