Best 8 Creamy Herbed Vegetables Recipes

EASY GARLIC AND HERB VEGGIE DIP

Steps:

• In a mixing bowl, combine all ingredients and whisk together to combine well.
• For best taste, refrigerate for several hours in an airtight container before serving.

HERB DIP

Steps:

• Place the cream cheese, sour cream, mayonnaise, scallions, parsley, dill, salt, and pepper in the bowl of an electric mixer fitted with the paddle attachment and blend. Serve at room temperature.

HERB-ROASTED VEGETABLES

Steps:

• Place vegetables in a single layer in an ungreased 15x10x1-in. baking pan. Combine the remaining ingredients; drizzle over vegetables and toss to coat. Bake, uncovered, at 425° for 20-23 minutes or until tender, stirring occasionally.

CREAMY VEGETABLE MEDLEY

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Cook vegetables according to package directions; drain. In a large bowl combine vegetables, mushroom soup, 1/2 cup cheese, sour cream, 1/2 can fried onions and pepper. Transfer to a deep pie plate.
• Bake in preheated oven for 30 minutes. Sprinkle with remaining cheese and fried onions; bake 5 minutes longer.

SAVORY MASHED ROOT VEGETABLES

Steps:

• Place all the vegetables and garlic in a large pot and fill with cool water to cover; season with a teaspoon of salt. Bring to boil over medium heat and simmer for about 30 minutes, until the vegetables are very tender.
• While the vegetables are cooking, combine the heavy cream, butter, and herbs in a pot and heat over low flame to melt the butter and infuse the herb flavor into the cream ¿ do not allow to boil. Shut off the heat, cover, and let steep until needed. When ready to use, remove the herb stems and the bay leaves.
• Drain vegetables and put them into a large mixing bowl. Mash with a potato masher. Stir in the warm cream mixture and mix until the liquid is absorbed and the vegetables are smooth; season with salt and pepper. Put the mashed root vegetables in a serving bowl, garnish with chopped chives and drizzle with a healthy dose of olive oil.

CREAMY HERBED VEGETABLES

Steps:

• Heat oven to 375°. Grease square pan, 8x8x2 inches.
• Cook vegetables in saucepan as directed on package; drain. Spread vegetables in pan.
• Melt margarine in same saucepan over medium heat. Stir in flour. Gradually stir in milk. Heat to boiling, stirring constantly; remove from heat. Stir in cottage cheese, marjoram, salt and pepper. Spread sauce over vegetables. Sprinkle with cracker crumbs.
• Bake uncovered 20 to 25 minutes or until bubbly around edges and crumbs are light brown.

SLOW-COOKER CREAMY HERBED CHICKEN STEW

Steps:

• Place carrots, potatoes, onion and celery in 3 1/2- to 5-quart slow cooker.
• Sprinkle half of the thyme, the salt and pepper over vegetables in slow cooker. Place chicken on vegetables. Pour broth over top.
• Cover and cook on low heat setting 7 to 8 hours or until juice of chicken is clear when center of thickest part is cut (180°F) and vegetables are tender. Add pea pods; cook 5 to 10 minutes or until crisp-tender.
• Remove chicken and vegetables from slow cooker to serving bowl, using slotted spoon. Cover with aluminum foil; keep warm. Increase cooker to high heat setting. Mix whipping cream, flour and remaining thyme; stir into liquid in cooker. Cover and cook about 10 minutes or until thickened. Pour over chicken and vegetables.

HERB-ROASTED VEGETABLES

Steps:

• Place vegetables in a single layer in an ungreased cookie sheet.
• Combine the remaining ingredients: drizzle over vegetables and toss to coat.
• Bake, uncovered, at 425 degrees for 20-23 minutes or until tender, stirring occasionally.
• Note: I usually end up cooking for a bit longer to suit or tastes.