The nutrition facts can be found at Calorie Count!
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| whenever possible, use organic vegetables |
Serves 4
Ingredients:
2 Cups fresh broccoli florets
2 Cups carrots, slice thinly
2 T butter
1/2 Cup onion, chopped
4 garlic cloves, chopped
3 T flour
2 tsp low sodium instant bouillon
pinch pepper
2 Cups fat free milk
6-8 oz 0% fat Plain Greek Yogurt (calories based on 8 oz)
1/2 Cup grated Parmesan
Directions:
Steam, microwave, or boil broccoli and carrots until crisp tender (about 6 minutes), drain and set aside to keep warm.
Melt butter in large saucepan over medium heat and add onion. Saute til soft (several minutes). Add garlic and saute 2 minutes.
Stir in flour, bouillon, salt and pepper til there are no lumps. then gradually stir in milk.
Cook on medium until the mix boils and thickens - stir constantly.
Stir in the cooked broccoli and carrots, yogurt and Parmesan
Toss with pasta or serve over baked potato.
Notes:
Get creative with vegetables and add whatever is seasonal to the sauce. Pearl onions rock. Peas too. Mushrooms are superb.
Jam it full of veggies and treat it as a saucy veggie side dish!
