Creamed Vegetable Medley Recipe


Preparation Time5 MinDifficulty LevelMedium
VegetarianMain Ingredient


 Pared thinly sliced carrots1 1⁄2 Cup (24 tbs)
 Onions2 Medium, cut into eighths
 Water6 Tablespoon
 Frozen broccoli spears10 Ounce, thawed
 Butter/Regular margarine2 Tablespoon
 Dry mustard3⁄4 Teaspoon
 Salt1⁄2 Teaspoon
 Pepper1⁄8 Teaspoon
 Milk1 Cup (16 tbs)
 Worcestershire sauce1⁄4 Teaspoon
 Grated parmesan cheese2 Tablespoon

Nutrition Facts

Serving size: Complete recipe

Calories 839 Calories from Fat 364

% Daily Value*

Total Fat 42 g63.9%

Saturated Fat 25.1 g125.4%

Trans Fat 0 g

Cholesterol 113.5 mg

Sodium 1791.8 mg74.7%

Total Carbohydrates 87 g28.8%

Dietary Fiber 19.8 g79.2%

Sugars 46.9 g

Protein 32 g64.7%

Vitamin A 780.1% Vitamin C 232.7%

Calcium 89.6% Iron 11.3%

*Based on a 2000 Calorie diet


Parmesan cheese combine carrots, onion and water in 1 1/2-qt. glass casserole.
Cover and microwave at high setting 10 minutes, stirring after 5 minutes.
Meanwhile, cut broccoli into 1" pieces.
Stir into casserole.
Cover and microwave at high setting 6 minutes, or until vegetables are tender, stirring after 3 minutes.
Drain vegetables in colander.
Place butter in same casserole.
Microwave at high setting 1 minute, or until melted.
Blend in flour, mustard, salt and pepper.
Gradually stir in milk and Worcestershire sauce.
Microwave at high setting 31/2 minutes, or until sauce thickens, stirring after every minute.
Stir in drained vegetables and cheese.
Microwave at high setting 2 minutes, or until hot.