| This recipe is liked by 0 person(s). |
Broccoli Carrot Alfredo Sauce
Nb persons: 4
Yield:
Preparation time:
Total time:
Source:
| Broccoli and Carrot Alfredo This light version of Alfredo is great on anything, but I particularly love it on pasta or baked potato! whenever possible, use organic vegetables Broccoli and Carrot Alfredo Ingredients: | |
| 2 Cups | fresh broccoli florets |
| 2 Cups | carrots, slice thinly |
| 2 T | butter |
| 1/2 Cup | onion, chopped |
| 4 | garlic cloves, chopped |
| 3 T | flour |
| 2 tsp | low sodium instant bouillon |
| pinch | pepper |
| 2 Cups | fat free milk |
| 6-8 oz 0% | fat Plain Greek Yogurt, (calories based on 8 oz) |
| 1/2 Cup | grated Parmesan |
Directions:
Steam, microwave, or boil broccoli and carrots until crisp tender (about 6 minutes), drain and set aside to keep warm.
Melt butter in large saucepan over medium heat and add onion. Saute til soft (several minutes). Add garlic and saute 2 minutes.
Stir in flour, bouillon, salt and pepper til there are no lumps. then gradually stir in milk.
Cook on medium until the mix boils and thickens - stir constantly.
Stir in the cooked broccoli and carrots, sour cream and Parmesan
Toss with pasta or serve over baked potato.
Notes:
Get creative with vegetables and add whatever is seasonal to the sauce. Pearl onions rock. Peas too. Mushrooms are superb.
Jam it full of veggies and treat it as a saucy veggie side dish!
TO USE THE NEW PRINT BUTTON click on the title of the recipe so that it opens on its own page and then click the Button, you can edit the page and print only what you want
Posted by Janice at 8:00 AM
Email This
BlogThis!
Share to Twitter
Share to Facebook
Share to Google Buzz
Recipe uploaded with Shop'NCook for iPhone.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe