Want your family to eat more veggies? Try serving an easy-to-make creamy cheese sauce to boost appeal.
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No more boring veggies! Kick up the flavor of your carrots, green beans and broccoli with a quick and easy recipe. Make your weeknight or holiday meals way more tasty.
Old fashioned Recipe
I love this recipe for more reasons than one. It is one of the oldest in my tattered recipe box. It really is a tasty way to serve veggies but it was also one of my mom’s favorite dishes.
She called it creamed carrots and preferred the carrots and sauce to be tossed together. And she, like me, loved white Fenton pieces. I now have some of the pieces she collected and think the carrots are extra special served in this one.
How to make creamy cheese sauce
Carrots take a little longer to cook than broccoli or green beans, so get them on to simmer before making the creamy cheese sauce.
Gather your ingredients.
It is best to shred the cheese yourself as it melts better than the pre-shredded cheese.
In a small saucepan over medium heat, melt the butter. Add in the flour, stirring to combine.
Stirring constantly, gradually whisk in the milk.
Add the nutmeg, salt and pepper
and a splash of hot sauce, if using.
Remove the pan from heat and stir in the shredded cheese until melted.
You can add a splash of additional milk if it is thicker than you like.
Serve over or gently toss the sauce together with your carrots, and drizzle over cooked green beans or broccoli.
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Cheesy Cream Sauce
INGREDIENTS
- 1 Tablespoon butter
- 2 Tablespoons flour
- 1 cup milk
- 3 ounces sharp cheddar cheese, shredded
- dash nutmeg
- dash hot sauce, optional
- salt and pepper as desired
DIRECTIONS
In a small saucepan over medium heat, melt the butter. Add in the flour, stirring to combine.
Stirring constantly, gradually whisk in the milk, nutmeg, salt and pepper and a splash of hot sauce, if using.
Remove from heat and stir in the shredded cheese until melted.
Serve over vegetables or gently toss the sauce together with veggies.
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