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Creamy Herbed Vegetables Recipe

Creamy Herbed Vegetables Recipe photo by Taste of Home

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We always pass this dish to Dad first, since he likes the creamy herbed combination so much. He rates it tops among all the trimmings served for the turkey dinner when our gang of more than 20 gathers to celebrate. —Keri Scofield Lawson, Fullerton, California

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Creamy Herbed Vegetables Recipe

Prep: 10 min. Cook: 35 min.

Yield: 12-14 Servings

10 35 45

Ingredients

1/4 cup butter, cubed
1/4 cup all-purpose flour
2 cups half-and-half cream
1/4 cup chicken broth
1/2 teaspoon each rubbed sage, dried thyme, parsley flakes, garlic powder, salt and pepper
1/2 teaspoon dried rosemary, crushed
1 jar (16 ounces) pearl onions, drained
1 package (16 ounces) frozen peas
1 package (14 ounces) frozen baby carrots

Directions

Melt butter in a large saucepan; stir in flour until smooth. Gradually add cream, broth and seasonings. Bring to a boil, stirring constantly until thickened and bubbly. Add onions, peas and carrots. Cover and simmer for 30 minutes, stirring occasionally. Yield: 12-14 servings.

Nutritional Facts 1 serving (1 cup) equals 134 calories, 7 g fat (4 g saturated fat), 26 mg cholesterol, 203 mg sodium, 13 g carbohydrate, 3 g fiber, 4 g protein.

Originally published as Creamy Herbed Vegetables in Taste of Home October/November 1997, p31

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Creamy Herbed Vegetables

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Reviewed on Dec. 25, 2011 by kayakbabe1

We make this recipe for Christmas every year. It is very flavorable and always a hit.

Reviewed on Sep. 27, 2009 by cwbuff

Excellent and easy! Creamed vegetables are so very satisfying. I like to use fresh herbs as much as possible, so I used fresh thyme (1 tablespoon) and parsley. Also I substituted heavy cream for the half & half - I like it rich! I have served this for Thanksgiving dinner for the 35 relatives I have every year, and everyone gives it thumbs up!

Reviewed on Aug. 24, 2009 by kitzer

I had forgotten about this wonderful recipe! What is so great is that you can alter the herbs to suit your own tastes. I have used ginger, tarragon and/or dill weed depending upon what I was serving it with.