The nutrition facts can be found at Calorie Count!
|whenever possible, use organic vegetables|
2 Cups fresh broccoli florets
2 Cups carrots, slice thinly
2 T butter
1/2 Cup onion, chopped
4 garlic cloves, chopped
3 T flour
2 tsp low sodium instant bouillon
2 Cups fat free milk
6-8 oz 0% fat Plain Greek Yogurt (calories based on 8 oz)
1/2 Cup grated Parmesan
Steam, microwave, or boil broccoli and carrots until crisp tender (about 6 minutes), drain and set aside to keep warm.
Melt butter in large saucepan over medium heat and add onion. Saute til soft (several minutes). Add garlic and saute 2 minutes.
Stir in flour, bouillon, salt and pepper til there are no lumps. then gradually stir in milk.
Cook on medium until the mix boils and thickens - stir constantly.
Stir in the cooked broccoli and carrots, yogurt and Parmesan
Toss with pasta or serve over baked potato.
Get creative with vegetables and add whatever is seasonal to the sauce. Pearl onions rock. Peas too. Mushrooms are superb.
Jam it full of veggies and treat it as a saucy veggie side dish!