
Ingredients
1/4 cup onion (chopped)
1 1/2 teaspoons butter (or margarine)
1 tablespoon flour (all-purpose)
1/2 cup milk (skim)
pimiento (1 tablespoon
chopped
optional)
1/2 teaspoon parsley flakes
1/2 teaspoon chicken bouillon
1/8 teaspoon salt
1 dash ground black pepper
2 cups cauliflower
1 cup peas (fresh or frozen)
2 tablespoons water
Steps
Wash hands with soap and water.
Combine cauliflower, peas, and water in a 1-quart casserole. Cover. Microwave at High 6 to 8 minutes, or until fork-tender, stirring after half the time. Let stand, covered.
Place onion and butter or margarine in 2-cup measure. Microwave at High 1 to 1 1/2 minutes, or until onion is tender.
Stir in flour. Microwave a few seconds until flour mixture starts to bubble.
Add remaining ingredients. Microwave at High 1 1/2 to 2 minutes, or until thickened, stirring every minute.
Drain vegetables. (Freeze drained liquid for use in soups later.) Pour sauce over vegetables and stir to coat.
Nutrition Facts
Nutrients | Amount |
---|---|
Total Calories | 53 |
Total Fat | 1 g |
Saturated Fat | 1 g |
Cholesterol | 3 mg |
Sodium | 120 mg |
Carbohydrates | 8 g |
Dietary Fiber | 2 g |
Total Sugars | 3 g |
Added Sugars included | 0 g |
Protein | 3 g |
Vitamin D | 0 mcg |
Calcium | 42 mg |
Iron | 1 mg |
Potassium | 174 mg |
U.S. Department of Agriculture. MyPlate Kitchen Website. Microwave Cauliflower and Peas in Cream Sauce. Recipe source: Creative Vegetable Cookery North Dakota State University Extension Service. Available at MyPlate.gov/MyPlateKitchen. Access date: 09-05-2024.