Mixedveggiesinwhitesauce Recipes

MIXED VEGGIES IN WHITE SAUCE

Steps:

• Heat butter in a pan.
• Add plain flour.
• Roast on low flame for 3 minutes.
• Add milk.
• Stir continuously to avoid lumps.
• Boil the sauce till it becomes reasonably thick.
• Add salt, pepper and chopped chillies as per taste.
• Add boiled mixed vegetables and paneer.
• Mix well.
• Cook on low flame for a minute.
• Garnish with corriander leaves.
• Serve hot with naans/parathas/rotis.
• ENJOY!

SAUTEED MIXED VEGETABLES

Steps:

• Blanch the carrots and sugar snaps in boiling water, 2 to 3 minutes, until tender but still crisp, drain. In a wok over high heat, heat canola oil, add mushrooms and stir. Add carrots and sugar snaps, and stir for 2 minutes. Lower the heat and add cabbage, salt and pepper. Sitr in cornstarch slurry, oyster sauce and sesame oil.

WHITE SAUCE FOR VEGETABLES

Steps:

• Melt margarine.
• Add flour, salt and blend until smooth. Stir in cold milk, gradually until thick, stirring constantly.
• If thicker sauce is desired, use 3-4 tbsp margarine and 3-4 tablespoons flour.
• •For cheese sauce, add Cheese Whiz or cheddar to taste, and stir in until melted. Serve hot over vegetables, fish or eggs.

GRILLED VEGGIE MIX

Steps:

• Place vegetables in the center of two pieces of double-layered heavy-duty foil (about 18 in. square). Combine dressing ingredients; drizzle over vegetables; toss gently to coat. , Fold foil around mixture and seal tightly. Grill, covered, over medium heat for 15 minutes on each side or until vegetables are tender.

MIXED VEGETABLES VINAIGRETTE

Steps:

• In a large saucepan combine the potatoes with enough cold water to cover them by 1 inch and simmer them, covered, for 10 to 15 minutes, or until they are tender. Drain the potatoes, let them cool completely, and cut them into 1/4-inch-thick slices. In a kettle of boiling water cook separately the haricots verts, the squash, and the carrots for 3 to 5 minutes each, or until each vegetable is crisp-tender, transferring them as they are cooked with a slotted spoon to a bowl of ice and cold water to stop the cooking. Transfer the vegetables with the slotted spoon to paper towels and pat them dry. In the kettle of boiling water cook the radishes for 2 to 3 minutes, or until they are crisp-tender, and transfer them with the slotted spoon to the bowl of ice and cold water. Drain the radishes and pat them dry. Transfer the vegetables to 5 separate bowls and chill them, covered. The vegetables may be cooked 1 day in advance and kept covered and chilled.
• In a blender or food processor blend together the shallot, the garlic, the mustard, the lemon juice, the vinegar, and salt and pepper to taste until the mixture is smooth, with the motor running add the oil in a stream, and blend the dressing until it is emulsified.
• Divide the vinaigrette evenly among the 5 bowls, toss each vegetable to coat it with the dressing, and arrange the vegetables decoratively on a large platter.