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
2 T butter vegan soy based margarine
2 shallots, chopped
6 garlic cloves, chopped
3 T flour
1 T low sodium vegan instant “chicken” bouillon
1/4 t white pepper
2 cups 2% milk
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 over 12 ounces of pasta or as a topping for baked potatoes.
The ingredient list makes this sauce vegetarian (not vegan) and fairly low fat, but you are not bound by that. Use butter, chicken bouillon, and whole fat dairy if that is your thing. Always remember, it’s YOUR thing so don’t feel bound by chains to an ingredient list.
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 baby broccoli (a cross between broccoli and kale), broccoli rabe (a wonderful peppery flavor), or regular broccoli cut into small pieces. Pearl onions rock in this sauce, as do peas.
Use the bouillon of your choice, vegetarian or not. If it is granulated, add it with the flour. If it is a paste, stir it into the milk before adding to the pot. If it is a cube, add it to the pot after you add the vegetables, stirring until the cube dissolves.
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. 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 or margarine 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, bouillon granules, 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.
Now gradually stir in milk. Stirring to remove lumps. You are making a sort of low fat flavored roux.
Cook over medium heat until the mixture boils and thickens a little. Stir slowly and constantly.
Add the cooked broccolini and carrots, simmer 2 minutes.
Add the yogurt, Parmesan, and green onions to the sauce. Stir to combine. Taste and adjust salt to your taste.
Toss with 12 oz of your choice of pasta or use the sauce to top four baked potatoes.