Carrots And Green Pepper In Cream Sauce Recipe
Carrots and green pepper is a creamy mixed vegetable recipe. Flavored with a sauce of sour cream, yogurt and lemon juice to taste, the carrots and green pepper is delicious and easy to prepare.
Ingredients
1 tablespoon unsalted margarine
3 green onions, chopped fine, with tops sliced and reserved
1 tablespoon flour
1 1/4 cups cold water
8 medium size carrots, peeled and sliced 1/4 inch thick
1/8 teaspoon black pepper
1 medium size sweet green pepper, cored, seeded, and chopped
1 tablespoon sour cream
1 tablespoon plain low fat yogurt
1/4 teaspoon lemon juice or to taste
Directions
In a heavy 10 inch skillet over moderate heat, melt the margarine; add the green onions and cook, uncovered, until soft about 5 minutes.
Blend in the flour and cook, stirring, for 1 minute.
Add the water, bring to a simmer, and cook, stirring constantly, for 3 minutes or until the broth has thickened.
Add the carrots and black pepper to the broth and cook, uncovered, for 8 to 10 minutes or until the carrots are just tender.
Add the green pepper and cook, covered, for 3 minutes.
Mix in the sour cream, yogurt, and lemon juice and return the vegetables and sauce to a simmer (do not boil or the sauce will curdle).
Sprinkle with the reserved green onion tops.
Blend in the flour and cook, stirring, for 1 minute.
Add the water, bring to a simmer, and cook, stirring constantly, for 3 minutes or until the broth has thickened.
Add the carrots and black pepper to the broth and cook, uncovered, for 8 to 10 minutes or until the carrots are just tender.
Add the green pepper and cook, covered, for 3 minutes.
Mix in the sour cream, yogurt, and lemon juice and return the vegetables and sauce to a simmer (do not boil or the sauce will curdle).
Sprinkle with the reserved green onion tops.
