Cheesy Veggie Medley
I made this for supper one day when Ryan was on call...and he got home several hours later than anticipated. I learned that it keeps well over low heat for long periods of time (and reheats well)! This recipe makes a pretty big batch and is a little heavier than I like to cook on regular occasions, but it would be a great dish for company. The cheese sauce is similar to melted Velveeta, but better. | THM S (or S Helper if you eat more than a few carrot pieces), low carb, gluten free (use noncontaminated ingredients), use carton coconut milk for a nut-free version (Most people with nut allergies can have coconut products, but confirm with your doctor first.)
Author: Briana Thomas
Serves: 8-10
Ingredients
- 1 (60 ounce) bag frozen California or Normandy vegetable blend
- -
- 3 cups shredded cheddar cheese
- ⅔ cup unsweetened almond milk (plain, not vanilla)
- ⅓ cup heavy whipping cream
- ¼ cup mayonnaise
- 1½ teaspoons salt
- ½ teaspoon black pepper
- 1 teaspoon onion powder
- 1 teaspoon chicken bouillon
- -
- ¼ teaspoon xanthan gum
Instructions
- Steam the frozen vegetables with a little bit of water in a covered kettle until crisp-tender. (You basically just need to bring them to a boil since frozen veggies have been blanched before freezing and don't take long to cook.) Drain the vegetables and return them to the kettle, then add the second section of ingredients. Stir, cover, and cook over medium-low heat until everything is hot and melted together. Sprinkle the xanthan gum over the top in a very fine layer so it doesn't clump, then stir the vegetables again. Cover and leave over low heat until ready to serve.
Notes
-Don't cook the sauce over high heat; if it gets too hot, it will separate. Better to cook longer over a lower heat and not let it boil.
-I'm not sure if this would work in a slow cooker or not, but you're welcome to try. (Let me know if you do!) Once the sauce gets hot and melts together, stir and leave on the Low or Keep Warm setting until serving so it doesn't get too hot.
-If you don't want to use the frozen veggie blend I mentioned, just steam your desired vegetables until crisp-tender, then drain and proceed. OR cook the sauce and veggies separately, drain the veggies after cooking, then coat with the sauce.
-I'm not sure if this would work in a slow cooker or not, but you're welcome to try. (Let me know if you do!) Once the sauce gets hot and melts together, stir and leave on the Low or Keep Warm setting until serving so it doesn't get too hot.
-If you don't want to use the frozen veggie blend I mentioned, just steam your desired vegetables until crisp-tender, then drain and proceed. OR cook the sauce and veggies separately, drain the veggies after cooking, then coat with the sauce.
Recipe by Briana Thomas at https://www.briana-thomas.com/cheesy-veggie-medley/