Dijon Sauce for Veggies Recipe
Here's a deliciously different way to serve good-for-you vegetables to your family. The creamy trimmed-down sauce with its subtle Dijon flavor drapes nicely over cauliflower, carrots or most any vegetable. "I like to blanch broccoli florets and toss them with the sauce", notes Jan Allen from Lander, Wyoming.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 10
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
pescatarian
- 1/4 teaspoon salt
- 2 garlic cloves minced
- dash ground nutmeg
- 1 teaspoon olive oil
- 1/8 teaspoon pepper
- 3 tablespoons cornstarch
- 2 tablespoons dijon mustard
- 1/2 cup finely chopped onion
- 1/4 cup vegetable broth
- 2-1/2 cups fat-free milk
- 2 ounces reduced-fat cream cheese cubed
- Carbohydrate 2.74612255970138 g
- Cholesterol 3.0617484948 mg
- Fat 1.11122717760289 g
- Fiber 0.262186019359571 g
- Protein 0.707031923995011 g
- Saturated Fat 0.542963933535835 g
- Serving Size 1 1 serving (24g)
- Sodium 74.9845880010735 mg
- Sugar 2.48393654034181 g
- Trans Fat 0.0982786442023061 g
- Calories 23 calories
Directions In a small nonstick saucepan, saute the onion and garlic in oil until tender. Stir in milk. Combine cornstarch and broth until smooth; stir into the pan. Bring to a boil; cook and stir for 1 minute or until thickened. Remove from the heat. Whisk in cream cheese until melted. Stir in the mustard, salt, pepper and nutmeg. Serve with vegetables. Yield: 2-1/2 cups. Originally published as Dijon Sauce for Veggies in Light & Tasty August/September 2004, p6
