Vegetables in creamy sauce just like in a kindergarten
Juicy vegetables in creamy sauce just like in a kindergarten will definitely be enjoyed by the littlest eaters. This colorful dish can also be enjoyed by adults - either on its own or as a side dish. The vegetables are cooked quickly - within 18-20 minutes, you will have the dish ready to be served. You can use either canned peas or frozen peas without thawing them.
Information
Ingredients
- White cabbage100 g
- Potatoes2 piece
- Carrots1 piece
- Green peas50 g
- Corn50 g
- Sauce50 ml
Directions
Serve vichyssoise - a soup made from leeks and potatoes with whipped or regular cream.
Instructions for making vegetables in a creamy sauce, just like in a daycare.
Gather all the vegetables, spices, and milk sauce so that they are within reach when creating the dish.
Peel the vegetables - carrots and potatoes, rinse them in water, removing dirt, and cut the carrots into quarter slices and the potatoes into small wedges. Put the vegetables in a saucepan and pour about 100 ml of hot water, placing the container on the stove. Simmer the vegetables for 10 minutes, then drain them in a colander to remove excess liquid.
Peel off the top protective leaves of the cabbage and cut it into squares, then put it in a saucepan or sauté pan.
Since the cabbage requires the same amount of time as frozen corn and peas, add them to the saucepan with the cabbage. Pour in 100 ml of hot water and simmer the vegetables for 5-7 minutes, adding a little salt. Once cooked, drain them in a colander.
Then transfer all the vegetables, drained in the colander, to another deep container: a bowl or a saucepan. Pour in the milk sauce (you can find more details on how to make the milk sauce in this recipe) and gently mix everything together with a spatula. If you prepared the milk sauce without butter, it is worth adding a piece of this dairy product to infuse the vegetables with a creamy aroma.
Transfer the cooked dish to bowls or ramekins for serving, garnish with herbs, and serve hot.
