Broccolini and Carrot Alfredo Sauce

Ingredients:carrot broccolini alfredo 2

2 cups (3/4 pound) fresh broccolini, sliced into 1 1/2 – 2 inch lengths
2 cups (3/4 pound) carrots, peeled and thinly sliced
3 T butter
2 shallots, chopped
6 medium garlic cloves, chopped
3 T flour
1/4 t white pepper
2 cups 2% milk
1 T chicken base
6-8 oz (2%) Plain Greek Yogurt
1/2 cup grated Parmesan
2 green onions, sliced

Optional: a little salt

Spoon Mage™ Notes:

This sauce is delicious stirred into 12 ounces of pasta or used as a topping for baked potatoes.

The ingredient list is easily tweaked to make the dish vegetarian or vegan. Make it vegan by using soy margarine, “chicken” bouillon in place of base, the plant-based milk and yogurt you prefer. It is also fairly low fat, but you are not bound by that. Use whole fat dairy etc if that is your thing. Always remember, it’s YOUR thing so don’t feel bound by chains to an ingredient list. If using granulated “chicken” or chicken bouillon, add it with the flour. Otherwise, add the base (or the bouillon cube) when the sauce is smooth.

You can use frozen veggies for this, speeding it all up for a weeknight. But it does taste better when the veggies are fresh. In particular, get the best carrots you can find. Slender young carrots, the type you get with their greenery still attached, are wonderful.

Get creative with vegetables and add whatever is seasonal to the sauce. If you cannot find broccolini, use regular broccoli cut into small pieces. Pearl onions rock in this sauce, as do peas.

Make the sauce a tad decadent by subbing in 1/2 cup of cream for part of the milk.

I put a range for the yogurt because the small containers vary depending upon brand. Some are 6 oz and some are 8 oz. Both work just fine as long as it’s the thick Greek style. Anyway, either amount will make it all very thick and tasty.


Steam, microwave, or boil broccolini and carrots until not quite done (approximately 4 minutes). Some folks refer to this stage as “crisp tender”.

Drain the veggies, pour into a bowl and set aside, covered, to keep warm.

Melt butter in large saucepan over medium heat and add shallots, sautéing for 3 minutes.

Add the garlic and sauté for 2 more minutes.

Stir together the flour, and white pepper. Quickly stir the mixture into the shallot garlic mix until everything is thoroughly incorporated. This will just take a minute or so. No need to cook the roux until it changes color.

Now gradually stir in milk. Stirring quickly to remove lumps. You are making a flavored bechamel. Aren’t you so clever!

Stir in the base once the sauce is smooth.

Cook over medium heat until the mixture hits a high simmer and thickens just a little. Stir slowly and constantly.

Add the cooked and drained broccolini and carrots. Reduce heat and simmer 2 minutes.

Add the yogurt, Parmesan, and green onions to the sauce. Stir to combine. Taste and adjust salt to your taste. If your sauce is too thick, just add a little milk to thin it. That can happen if you cook the bechamel until it is super thick. It’s not a big deal, just adjust. You will need a little milk to thin leftovers when you reheat the Alfredo.

Toss with 12 oz of your choice of pasta or use the sauce to top four baked potatoes.

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