Steamed Veggie Medley With Cheese Sauce

Jun 30, 2017 by

I don’t know about you but sometimes trying to get all your veggies in for the day can seem very repetitive and mundane. When I think of veggies for dinner I think of a salad. That seems to be the standard go-to veggie side dish. It will usually include lettuce, cucumbers, tomatoes and maybe some green onions. I am not against a good old side salad every once in a while but not every night.

It is no secret that veggies are good for you. They have tons of vitamins and minerals as well as lots of fiber. It is suggested that we eat 5 – 9 servings of vegetables a day. That is a lot of vegetables! Having all of those servings come from a simple side salad does not sound appetizing at all. But when you mix it up every now and then it will help keep you from getting bored as you get all those veggies in. One way I like to mix it up is by steaming our veggies.

I know this is a deep fryer but it works great as a steamer too!

The best time to use vegetables is when they are fresh. It is not terrible to eat frozen or canned veggies (I am a sucker for canned green beans), however, the fresher they are the better. Not only do they still have all of their nutrients they taste so much better!

This is the perfect time of year for fresh produce. It is in season in the grocery stores and you can stop by local farmers markets. My favorite is fresh veggies from the garden! We have a large garden and always seem to grow more than we can handle.

If you are looking to add a few more veggies to your dinner forget the boring side salad and try steaming some veggies. Steamed veggies are good with just a little salt or if you have picky eaters it might help to have them smothered in cheese sauce. Everything is better with cheese!


Steamed veggies:

1 small zucchini

1 head of broccoli

½ head of cauliflower

1 cup baby carrots

1 cup green beans

½ bundle asparagus

Cut all the veggies into bite size pieces. Heat water in a steamer and add the carrots, broccoli, cauliflower, beans and asparagus. Cook for five minutes. Add zucchini and onion. Cook until all veggies are bright in color but tender. Be careful not to steam them too long or they will turn mushy.

Cheese sauce:

1 TBLS butter

1 TBLS flour

2 cups cheddar cheese

1 cup whole milk

½ tsp garlic powder

Melt butter in sauce pan. Add flour stir to make a paste. Slowly add milk. Heat milk mixture slowly, stirring constantly until it becomes thick. Do not heat too fast or you will burn the milk. Stir in the garlic powder and cheese. When all the cheese is melted it is ready. Pour onto veggies and enjoy!

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