Creamed Vegetables
Creamed vegetables offer a rich, creamy side dish featuring tender vegetables enveloped in a smooth, flavorful sauce, perfect for family dinners or special occasions.
Ingredients
Instructions
- In a medium saucepan, melt the margarine or butter.
- Blend in flour, salt, and pepper; cook until the mixture is smooth and bubbly, stirring constantly.
- Gradually add the milk, stirring constantly.
- Cook until the mixture boils and thickens, stirring constantly.
- Stir in the cooked vegetables; cook until thoroughly heated.
Tips & Substitutions
For a richer flavor, consider using butter instead of margarine. If you're out of flour, cornstarch can be used as a substitute to thicken the sauce; just mix it with a bit of cold milk before adding to avoid lumps. Experiment with different cooked vegetables like broccoli or carrots to suit your taste or use leftovers from a previous meal.
Serving Suggestions
Serve the creamed vegetables as a delightful side dish alongside roasted meats or with a fresh salad for a lighter meal. This dish pairs beautifully with American recipes like fried chicken or meatloaf. For a heartier option, consider serving it over rice or alongside crusty bread to soak up the creamy sauce.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to three days. To reheat, gently warm in a saucepan over low heat, stirring frequently until heated through. You may need to add a splash of milk to restore creaminess, especially if the mixture has thickened.
Nutrition & Diet Analysis (per serving)
Each serving of Creamed Vegetables contains roughly 255 calories, with 4g protein, 44g carbohydrates, and 7g fat. It is an excellent source of iron (21% of the Daily Value), and a good source of calcium and vitamin A. Note that it is relatively high in sodium, at 1946mg per serving (85% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen vegetables instead of fresh?
Yes, frozen vegetables can be a convenient alternative. Just make sure to thaw and drain any excess water before adding them to the sauce to prevent it from becoming watery.
What type of milk should I use?
You can use any milk you prefer, including whole, skim, or even plant-based options like almond or oat milk. Keep in mind that the creaminess will vary depending on the type of milk used.
Can I add cheese to this recipe?
Absolutely! Adding shredded cheese like cheddar or Parmesan can enhance the flavor and create a richer sauce. Stir in the cheese after the sauce has thickened for a creamy, cheesy variation.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).