I have been on a major veggie noodle kick lately! They're so much healthier than traditional pasta and they're super yummy! Sweet potatoes sounded so good when I was at the grocery store yesterday so I decided to spiralize them and pair them with my favorite white sauce. To make this yummy dish, you'll need: 5-6 sweet potatoes 1/2 onion - chopped 3 cloves minced garlic 2 chopped zucchini (optional) 2 cups chopped mushrooms (optional) 3 tbsp. olive oil Sea salt and pepper to taste 1. Prep and chop all of your veggies. I use a spiralizer similar to this for my sweet potatoes - https://goo.gl/images/LnG1At but you could also just shred the potatoes with a peeler. 2. Heat a large stockpot over medium heat. Add olive oil and garlic - cook for 1 minute until garlic releases its scent. Add onions and cook down for 5 minutes, until tender. 2. Add sweet potatoes and toss to coat in oil. Stir occasionally until potatoes are slightly tender. 3. Add extra veggies and cook down until soft and heated through. Season with sea salt and pepper. Prepare your sauce with the veggies are cooking. 4 tbsp butter 4 tbsp flour 4 cloves minced garlic ( I love garlic, but you may want less depending on preference) 2- 2 1/2 cups milk 1 cup whipping cream 1-2 cups grated Parmesan (depending on preference) salt, pepper, and parsley to taste pinch of nutmeg 1. In a large skillet, melt butter over medium heat. Add garlic and cook until garlic has released its scent (1-2 minutes). 2. Sprinkle flour in gradually and whisk to form a roux. Cook the roux for 3-5 minutes. 3. Add 2 cups of milk and whisk until the roux is broken up and sauce begins to slightly thicken. 4. Whisk in whipping cream. 5. Stir sauce continuously until it begins to thicken. Season with salt, pepper, parsley, and pinch of nutmeg. Grate parmesan into sauce and stir to melt. *If sauce thickens too much, whisk in additional milk. Toss sauce with veggies and top with green onions. Serve with chicken, steak, or a fried egg on top. Enjoy!
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