Spicy sour cream vegetables
Spicy Sour Cream Vegetables features tender broccoli, potatoes, and carrots enveloped in a rich and flavorful sour cream sauce, seasoned with coriander and cumin. This nutritious dish can be enjoyed as a hearty side or a light main course.
Cook time 15 min
Prep time 15 min
Ingredients:
8 oz broccoli2 tbsp olive oil
2 potatoes
2 carrots
1 tbsp butter
2 tbsp all-purpose white wheat flour
1 cup milk (1% fat)
1 tbsp dried coriander
1 tsp ground cumin
1/2 cup sour cream
1 tsp salt
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.
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.
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.
Spicy sour cream vegetables FAQ:
The total cooking time for the vegetables is about 10 to 12 minutes. Boil the potatoes and carrots for 5 to 7 minutes, then add the broccoli and boil for an additional 5 minutes until all vegetables are tender.
A large skillet or saucepan works best for making the sauce. This allows for even heating and sufficient space to combine the roux, milk, and seasonings effectively.
Yes, you can use fresh herbs! Generally, use about three times the amount of fresh herbs compared to dried, so for this recipe, you might use 3 tablespoons of fresh coriander and approximately 1 tablespoon of fresh cumin (if available).
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in a microwave, adding a splash of milk if needed to loosen the sauce.
You can substitute 1/2 cup of dairy-free yogurt or a combination of silken tofu blended until smooth with a bit of lemon juice for tanginess. This will provide a similar creamy texture.
Cooking 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.
Nutrition Facts
4 ServingsCalories 260kcal
Protein 8g
Carbohydrates 36g
Fiber 4.99g
Sugar 7g
Fat 16g
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