Creamy Cheesy Veggies

Creamy Cheesy Veggies
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There is something about cheese and cream and how they melt together to make luscious, scrumptious, yumminess… It is also a great way to make vegetables more appetizing especially for kids…Everytime I am confronted by tidbits of different vegetables in the refrigerator I am a little worried about what to do with them… As a mother, I have to always think about recipes that my daughter would enjoy as well.

DifficultyBeginner
Prep Time20 minsCook Time30 minsTotal Time50 mins


Yields2 Servings

Ingredients

 3 medium potatoes – sliced (Cook till half done in a vessel with water)
 1 small carrot – sliced
 1 eggplant – sliced
 1 medium broccoli – cut into small florets (Steam the carrots, eggplant and broccoli separately for few minutes)
 150 g mushrooms – sliced
 Olive oil
 2 medium onions – roughly chopped
 4 pods garlic – chopped
 1 tsp cayenne pepper powder
 1 tsp basil
 ½ tsp oregano
 1 tsp black pepper powder
 ¼ tsp thyme
 Salt to taste
 250 ml thick cream
 cheddar cheese
Directions in a nutshell
 Heat olive oil in a pan and add garlic.
 Sauté for a minute and then add the onions. Sauté for a few minutes.
 Add the cooked potato. Let it fry for few minutes and then add the rest of the vegetables starting from carrot, eggplant, mushrooms and broccoli. Stir fry for few minutes.
 Add the herbs, the cayenne and black pepper powders and salt.
 Mix well. Add the cream and mix till the vegetables are coated well.
 Transfer this mix to an ovenproof vessel. Top it with grated cheddar cheese till completely covered and microwave on 80% for 5 minutes or till the cheese has melted and bubbling. Serve hot.


Directions

1

My daugther loves this combination of veggies and cream topped with cheese. So I never have to worry about her finishing her meal.

2

It is pretty simple to make and the best part is you can use whatever veggies you have as leftover… you don’t really have to go shopping. Cook some potatoes half way through in some water and slice it.

3

Steam some sliced carrots, eggplant and broccoli separately.

4

Don’t overcook them as you will be stir frying them again.

5

Sliced mushrooms.

6

Roughly chopped onions and garlic.

7

Sauté onion and garlic in olive oil till soft.

8

Add the vegetables, mix well and stir fry gently for a few minutes.

9

Add the herbs –basil, oregano, cayenne pepper, black pepper powder, thyme and salt. Mix well. Add thick cream stir till the vegetables are coated well.

10

Transfer this to an ovenproof dish. Top it with grated cheddar cheese. Microwave on 80% heat for 5 minutes or bake in the oven till the cheese is melted and bubbling.

11

Ingredients

 3 medium potatoes – sliced (Cook till half done in a vessel with water)
 1 small carrot – sliced
 1 eggplant – sliced
 1 medium broccoli – cut into small florets (Steam the carrots, eggplant and broccoli separately for few minutes)
 150 g mushrooms – sliced
 Olive oil
 2 medium onions – roughly chopped
 4 pods garlic – chopped
 1 tsp cayenne pepper powder
 1 tsp basil
 ½ tsp oregano
 1 tsp black pepper powder
 ¼ tsp thyme
 Salt to taste
 250 ml thick cream
 cheddar cheese
Directions in a nutshell
 Heat olive oil in a pan and add garlic.
 Sauté for a minute and then add the onions. Sauté for a few minutes.
 Add the cooked potato. Let it fry for few minutes and then add the rest of the vegetables starting from carrot, eggplant, mushrooms and broccoli. Stir fry for few minutes.
 Add the herbs, the cayenne and black pepper powders and salt.
 Mix well. Add the cream and mix till the vegetables are coated well.
 Transfer this mix to an ovenproof vessel. Top it with grated cheddar cheese till completely covered and microwave on 80% for 5 minutes or till the cheese has melted and bubbling. Serve hot.

Directions

1

My daugther loves this combination of veggies and cream topped with cheese. So I never have to worry about her finishing her meal.

2

It is pretty simple to make and the best part is you can use whatever veggies you have as leftover… you don’t really have to go shopping. Cook some potatoes half way through in some water and slice it.

3

Steam some sliced carrots, eggplant and broccoli separately.

4

Don’t overcook them as you will be stir frying them again.

5

Sliced mushrooms.

6

Roughly chopped onions and garlic.

7

Sauté onion and garlic in olive oil till soft.

8

Add the vegetables, mix well and stir fry gently for a few minutes.

9

Add the herbs –basil, oregano, cayenne pepper, black pepper powder, thyme and salt. Mix well. Add thick cream stir till the vegetables are coated well.

10

Transfer this to an ovenproof dish. Top it with grated cheddar cheese. Microwave on 80% heat for 5 minutes or bake in the oven till the cheese is melted and bubbling.

11

CREAMY CHEESY VEGGIES

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