Steamed vegetables with creamy garlic sauce
This frozen vegetable medley already has butter and garlic built in, so a quick pan finish with cream and cheese turns it into a gratin without the gratin work. Weeknight comfort in one skillet.
About 440 calories a serving, 16 g protein, 23 g carbohydrate, 35 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.
To buy
- 1/2 cup heavy cream
- 1/2 cup [55g] sharp cheddar cheese, grated
From your shelf
- 1 bag (10 oz) steamers cauliflower, green beans & carrots
Staples
- 1 tablespoon butter
- to taste salt
- to taste pepper
- Heat 1 tablespoon butter in a large skillet over medium heat. Once foaming, pour the cauliflower, green beans, and carrots straight from the bag into the skillet with all their liquid. Cook, stirring occasionally, until heated through and the liquid has reduced by half, about 8 minutes.
- Pour 1/2 cup heavy cream over the vegetables and stir until combined. Sprinkle 1/2 cup grated cheddar over the top, then stir gently until the cheese melts, about 2 minutes. Taste and adjust salt and pepper.
Note Swap in gruyere or emmental if you have it. Leftovers keep covered in the fridge for three days; reheat gently with a splash of cream. Serve with crusty bread or over rice to catch the sauce.
On the label
CAULIFLOWER, GREEN BEANS, CARROTS, WATER, BUTTER (CREAM, SALT), SUGAR, GARLIC*, CORN STARCH, SALT, GARLIC, CANOLA OIL, MALTODEXTRIN, GELATIN, XANTHAN GUM, NATURAL FLAVOR, SPICE, SOYBEAN OIL.
Green Giant, frozen vegetables, serving 109 g. Ingredients as printed on the label.
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Cooks as cauliflower, carrots, green beans. Half of it left? Use up the cauliflower.