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Sauteed Vegetables with Nuts in Cream Sauce

ID: 656 Vegetable

Ingredients:

1-2 cups chicken bouillon water
2 cups broccoli (1/4 inch pieces)
1 cup cauliflower, cut up
3/4 cup carrots
1/4 cup green peppers, diced
1/2 cup onions, halved and then rings
4 cloves garlic
1/2 cup mushrooms, sliced thick
1/2 cup almonds
1/4 cup walnuts
3 tsp. sesame seeds
3 tsp. poppy seeds
salt, tamari and basil to taste
parsley Sour Cream Sauce:

4 tbs. butter
1/2 cup onions, chopped fine
2 cups sour cream
2 tbs. tamari
1 1/2 tsp. garlic powder
1 tsp. dry mustard
1/4 tsp. nutmeg

Instructions:
In large skillet, saute onions and garlic -- add carrots and peppers. Cook until onions are transparent. Add bouillon water and steam 5 minutes. Mix all veggies together (try not to break them). Add mushrooms, spices, a bit of parsley, and then nuts. Top with sauces and sprinkle with sesame seeds. Serve over rice.

Sauce:
Melt butter in sauce pan over medium heat. Add onion and cook until slightly browned. Add sour cream and seasonings. Stir until well-blended. Combine, stirring until sauce is hot. Remove from heat and serve.

Submitted by:
Greg Klabouch
USA

© Copy & Copyright 1998 - 2002 Creative Computing All rights reserved.
Recipes are for personal use only. You may NOT use our recipes in collections of recipes, cookbooks, web sites, etc. without permission from Creative Computing.

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Sauteed Vegetables with Nuts in Cream Sauce
ID: 656 Vegetable


Ingredients:
1-2 cups chicken bouillon water 2 cups broccoli (1/4 inch pieces) 1 cup cauliflower, cut up 3/4 cup carrots 1/4 cup green peppers, diced 1/2 cup onions, halved and then rings 4 cloves garlic 1/2 cup mushrooms, sliced thick 1/2 cup almonds 1/4 cup walnuts 3 tsp. sesame seeds 3 tsp. poppy seeds salt, tamari and basil to taste parsley	Sour Cream Sauce: 4 tbs. butter 1/2 cup onions, chopped fine 2 cups sour cream 2 tbs. tamari 1 1/2 tsp. garlic powder 1 tsp. dry mustard 1/4 tsp. nutmeg

Instructions: In large skillet, saute onions and garlic -- add carrots and peppers. Cook until onions are transparent. Add bouillon water and steam 5 minutes. Mix all veggies together (try not to break them). Add mushrooms, spices, a bit of parsley, and then nuts. Top with sauces and sprinkle with sesame seeds. Serve over rice. Sauce: Melt butter in sauce pan over medium heat. Add onion and cook until slightly browned. Add sour cream and seasonings. Stir until well-blended. Combine, stirring until sauce is hot. Remove from heat and serve.

Submitted by: Greg Klabouch USA © Copy & Copyright 1998 - 2002 Creative Computing All rights reserved. Recipes are for personal use only. You may NOT use our recipes in collections of recipes, cookbooks, web sites, etc. without permission from Creative Computing.