Creamed Vegetables
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 kg vegetables (Kaiser), frozen mixture, or fresh vegetables
- 0.5 liter ½ vegetable stock, instant
- 125 ml condensed milk
- 1 piece (s) processed cheese (corner)
- 20 g herb butter
- 1 squirt lemon juice
- salt and pepper
- nutmeg
- Sauce thickener, light
Print Recipe
Pin Recipe Instructions
- Blanch the frozen vegetables in salted water or in broth. Clean the fresh vegetables, wash them, cut them into small pieces and cook until they are firm to the bite.
- Then drain and drain.
- Bring the vegetable stock to the boil and add the milk, cheese and herb butter. Season to taste with salt, pepper, nutmeg and lemon juice. Tie as desired with a sauce thickener.
- Either pour it over the vegetables or carefully add and mix into the sauce.
- Goes well with Wiener Schnitzel with croquettes.
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