Vegetable Cream

Why You’ll Love This Recipe

I absolutely love making Vegetable Cream because it’s a versatile and rich sauce that can be used to elevate so many dishes. Whether it’s served with roasted vegetables, pasta, potatoes, or as a dipping sauce for bread, this creamy vegetable sauce adds depth and flavor to any meal. The smooth texture of the cream combined with the earthy flavors of the vegetables creates a perfect balance of richness and freshness. Plus, it’s easy to make, and you can customize it by using your favorite vegetables or herbs. This sauce is a great way to incorporate more veggies into your diet without compromising on flavor!

Ingredients

• 1 cup cauliflower florets (or a mix of cauliflower and carrots for added sweetness)

• 1 medium potato, peeled and diced

• 1/2 cup onion, chopped

• 2 cloves garlic, minced

• 1 cup vegetable broth

• 1/2 cup heavy cream (or coconut milk for a dairy-free version)

• 2 tablespoons olive oil or butter

• Salt and pepper, to taste

• 1 teaspoon dried thyme or fresh herbs (optional)

• Fresh parsley, for garnish (optional)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Prepare the Vegetables:

1. Cook the Vegetables: In a large pot, heat the olive oil or butter over medium heat. Add the chopped onion and garlic, and sauté until softened, about 3-4 minutes.

2. Add the Vegetables: Add the cauliflower florets and diced potato to the pot. Stir to combine with the onion and garlic.

3. Simmer: Pour in the vegetable broth and bring to a boil. Reduce the heat to a simmer and cook for 15–20 minutes, or until the vegetables are tender and easily pierced with a fork.

Blend the Cream:

4. Blend the Mixture: Once the vegetables are cooked, remove the pot from the heat. Use an immersion blender to puree the mixture until smooth and creamy. Alternatively, you can transfer the vegetables to a blender (in batches, if necessary) and blend until smooth.

5. Add the Cream: Return the blended mixture to the pot and stir in the heavy cream (or coconut milk for a dairy-free version). Bring it back to a simmer and cook for an additional 5 minutes, allowing the cream to heat through.

6. Season: Season with salt, pepper, and thyme (if using). Adjust the seasoning to taste, and add more broth if you’d like a thinner consistency.

Serve:

7. Garnish and Serve: Serve the vegetable cream warm, garnished with fresh parsley if desired. It pairs perfectly with roasted vegetables, pasta, rice, or as a creamy sauce for grilled meats.

Servings and Timing

This recipe serves about 4–6 people as a side dish or sauce. Prep time is about 10 minutes, and cook time is about 25–30 minutes, making it a quick and easy addition to any meal.

Variations

If I want to change things up, I sometimes add other vegetables like spinach, zucchini, or even peas to the mix for more flavor and color. For a spicier version, I might add a pinch of cayenne pepper or smoked paprika. You can also swap out the heavy cream for a lighter version by using milk or even a plant-based milk like almond or oat milk.

Storage/Reheating

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply heat over low-medium heat on the stove, adding a splash of water or broth if the cream has thickened too much.

FAQs

Can I use frozen vegetables for this recipe?

Yes! Frozen vegetables work great in this recipe, especially if you don’t have fresh ones on hand. Just make sure to thaw them before cooking.

Can I make this cream ahead of time?

Absolutely! This vegetable cream can be made ahead and stored in the fridge for a few days. It’s actually great to make in advance, as the flavors have time to meld together.

Can I make this dairy-free?

Yes, simply replace the heavy cream with coconut milk or any other plant-based cream. You can also skip the butter and use olive oil instead for a completely dairy-free version.

Can I use this as a soup?

Yes! You can easily turn this vegetable cream into a soup by adding more vegetable broth to thin it out. Just adjust the seasoning and you’ve got a delicious, creamy soup!

Can I freeze this vegetable cream?

While this vegetable cream can be frozen, the texture might change slightly when thawed due to the cream. If you plan on freezing it, let it cool completely, then store it in an airtight container for up to 3 months. Thaw in the refrigerator before reheating.

Conclusion

Vegetable Cream is a comforting, creamy sauce that’s perfect for adding flavor and richness to so many dishes. The blend of vegetables creates a smooth, velvety texture, while the cream adds a luxurious finish. It’s quick to make, versatile, and a great way to enjoy more veggies in a delicious way. Whether as a sauce, soup, or dip, this vegetable cream is sure to become a favorite in your kitchen!

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