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Vegetables in cream cheese sauce

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Ingredients for 2 servings:

  • 2 servings of vegetables (e.g. carrots, kohlrabi, potatoes, leeks, broccoli)
  • 100 g cream cheese
  • ⅛ liter vegetable broth
  • ½ onion(s)
  • some parsley
  • some sunflower oil
  • Iodized salt
  • pepper
  • nutmeg

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 10 minutes

fresh and healthy

Clean and chop the vegetables (amount depending on your appetite). Then steam them for 15-20 minutes. Peel and finely chop the onions, then sauté them in sunflower oil. Pour in the broth and season with salt, pepper, and nutmeg to taste. Stir in the cream cheese to thicken. Chop the parsley and add it to the sauce. Pour the sauce over the cooked vegetables. Potatoes, bread, and baguette go perfectly with it.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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