Creamed vegetables are comfort food at its finest, delivering a rich and satisfying dish that brings everyone to the table with smiles.

1

Start by peeling and chopping the carrots into small, bite-sized pieces.

2

In a medium pot, melt the butter over medium heat, which should take about 1 to 2 minutes.

3

Once the butter is melted, add the flour and stir well to create a roux, cooking for about 2 minutes until it’s lightly golden.

4

Gradually whisk in the milk, stirring constantly to avoid lumps, and bring the mixture to a simmer, about 3 to 5 minutes.

5

Add the chopped carrots, peas, and corn to the pot, stirring to combine. Season with salt and black pepper.

6

Let this simmer for another 10 minutes until the vegetables are tender and the sauce has thickened. Stir occasionally to prevent sticking.

7

Once done, remove from heat and let it cool slightly before serving.

4 servings

• Add grilled chicken for protein.
• Incorporate different seasonal vegetables for variety.
• Sprinkle with Parmesan cheese before serving for extra flavor.

• Use fresh vegetables if available for the best flavor.
• Make sure to whisk the milk well to avoid clumps in the sauce.
• Taste as you go so you can adjust seasoning to your liking.

• fat: 10 grams
• protein: 5 grams
• calories: 200
• carbohydrates: 25 grams

This dish is packed with vegetables, providing essential vitamins and minerals. The creaminess comes from the butter and milk, making it indulgent yet nutrient-rich.

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