Creamy Herbed Vegetables Recipe

5 4 4
Creamy Herbed Vegetables Recipe
Creamy Herbed Vegetables Recipe photo by Taste of Home
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Creamy Herbed Vegetables Recipe

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Publisher Photo
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
Recommended: Fresh Basil Recipes
MAKES:
12-14 servings
TOTAL TIME:
Prep: 10 min. Cook: 35 min.
MAKES:
12-14 servings
TOTAL TIME:
Prep: 10 min. Cook: 35 min.

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

Nutritional Facts

1 cup: 134 calories, 7g fat (4g saturated fat), 26mg cholesterol, 203mg sodium, 13g carbohydrate (5g sugars, 3g fiber), 4g protein.

  • 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
  1. 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.
Originally published as Creamy Herbed Vegetables in Taste of Home October/November 1997, p31

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Reviews forCreamy Herbed Vegetables

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2124arizona User ID: 845443 268479
Reviewed Jun. 25, 2017

"A great side dish with wonderful flavor!! It's a keeper!!"

MY REVIEW
kayakbabe1 User ID: 1292154 24495
Reviewed Dec. 25, 2011

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

MY REVIEW
cwbuff User ID: 441425 46677
Reviewed Sep. 27, 2009

"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!"

MY REVIEW
kitzer User ID: 4188178 48926
Reviewed Aug. 24, 2009

"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."

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