Spicy sour cream vegetables
Discover the bold flavors of Spicy Sour Cream Vegetables! This delicious, easy-to-make recipe combines tender broccoli, potatoes, and carrots with a creamy, spicy sauce made from sour cream, coriander, cumin, and more. Perfect as a hearty side dish or a flavorful main course.
- 07 Apr 2025
- Cook time 15 min
- Prep time 15 min
- 4 Servings
- 11 Ingredients
Spicy Sour Cream Vegetables is a delightful and nutritious dish that combines a variety of colorful vegetables with a rich, spicy sour cream sauce. This recipe leverages common ingredients to create a meal that's both comforting and packed with flavor. Perfect as a side dish or a light main course, this recipe will surely become a favorite in your household.
Ingredients:
Instructions:
- Wash and cut the broccoli into florets.
- Peel and dice the potatoes into bite-sized pieces.
- Peel and dice the carrots.
- In a large pot, bring water to a boil.
- Add the potatoes and carrots first since they take longer to cook. Boil for about 5-7 minutes.
- Add the broccoli florets and continue to boil everything for an additional 5 minutes, or until all vegetables are tender.
- Drain the vegetables and set them aside.
- In a large skillet or saucepan, heat 2 tablespoons of olive oil over medium heat.
- Add 1 tablespoon of butter and let it melt, then gradually whisk in the 2 tablespoons of flour to make a roux. Cook for about 1 minute while continuously whisking, until the mixture is smooth and bubbly.
- Slowly pour in the 1 cup of milk while continuing to whisk, ensuring the mixture remains smooth.
- Reduce heat to low and let the sauce simmer and thicken for about 3-5 minutes.
- Add the 1 tablespoon of dried coriander and 1 teaspoon of ground cumin to the sauce, stirring well to combine.
- Stir in the 1/2 cup of sour cream and the 1 teaspoon of salt. Mix until everything is well blended and heated through. Remove the sauce from the heat.
- Add the cooked vegetables to the sauce in the skillet. Stir gently to coat all the vegetables evenly with the spicy sour cream sauce.
- Transfer the mixture to a serving dish and serve hot.
Tips:
- Cut the vegetables into similar-sized pieces to ensure even cooking.
- Steam or par-cook the potatoes and carrots before sautéing to reduce cooking time.
- Use full-fat milk or add a touch of cream for a richer sauce.
- Adjust the amount of cumin and coriander to suit your taste preferences.
- Stir the sour cream in at the end of cooking to prevent it from curdling.
- Garnish with fresh herbs, such as cilantro or parsley, for added flavor and color.
Spicy Sour Cream Vegetables is a flavorful way to enjoy your veggies. The creamy, spicy sauce beautifully complements the natural sweetness of the vegetables, making this dish a crowd-pleaser. It's a nutritious, easy-to-make dish that will leave you and your loved ones satisfied.
| Nutrition Facts | |
|---|---|
| Serving Size | 300 grams |
| Energy | |
| Calories 260kcal | 13% |
| Protein | |
| Protein 8g | 6% |
| Carbohydrates | |
| Carbohydrates 36g | 10% |
| Fiber 4.99g | 13% |
| Sugar 7g | 7% |
| Fat | |
| Fat 16g | 20% |
| Saturated 6g | 20% |
| Cholesterol 30mg | - |
| Vitamins | |
| Vitamin A 370ug | 41% |
| Choline 45mg | 8% |
| Vitamin B1 0.26mg | 22% |
| Vitamin B2 0.31mg | 23% |
| Vitamin B3 2.37mg | 15% |
| Vitamin B6 0.53mg | 31% |
| Vitamin B9 70ug | 18% |
| Vitamin B12 0.43ug | 18% |
| Vitamin C 99mg | 105% |
| Vitamin E 0.48mg | 3% |
| Vitamin K 120ug | 96% |
| Minerals | |
| Calcium, Ca 210mg | 16% |
| Copper, Cu 0.25mg | 28% |
| Iron, Fe 3.49mg | 32% |
| Magnesium, Mg 80mg | 19% |
| Phosphorus, P 220mg | 18% |
| Potassium, K 1020mg | 30% |
| Selenium, Se 6ug | 11% |
| Sodium, Na 570mg | 38% |
| Zinc, Zn 1.26mg | 11% |
| Water | |
| Water 230g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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