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"The belly rules the mind."--Spanish Proverb

Creamed Vegetables Recipe

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This recipe for Creamed Vegetables, by , is from The Gilkes Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Dawn Gilkes

Category:
Category:

Ingredients:  
Ingredients:  
1 small can sweet corn - blended in Vitamix on 4 for 20 seconds with liquid from can
1 medium can small sweet peas
1 cooked carrot, cubed to size of peas
(could also use mixed frozen vegetables, just thaw first)

1 cup heavy cream
1 teaspoon salt
2 tablespoons granulated sugar
1/4 teaspoon freshly ground black pepper
2 tablespoons butter
1 cup whole milk
2 tablespoons all purpose flour
1/4 cup freshly grated Parmesan cheese

Directions:
Directions:
In a skillet over medium heat, combine the corn, cream, salt, sugar, pepper and butter. Cook till bubble, then add the peas and carrots, return to bubbly. (if using frozen vegetables, just cook all together)

Whisk together the milk and flour, and stir into the vegetable mixture.

Cook stirring over medium heat until the mixture is thickened, and vegetables are cooked through.

Remove from heat, and stir in the parmesan cheese until melted. Serve hot.

Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
20 min
Personal Notes:
Personal Notes:
I wish I had known about this when the kids were little. One way to get them to eat their veggies.

Courtesy of Allrecipes.com with a few variations.

 

 

 

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