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Vegetable Stroganoff Empty Vegetable Stroganoff

Post by amybyrd21 on Tue Jun 07, 2011 3:26 am

Vegetable Stroganoff
2 C. sliced carrots
1 C. sliced green bell peppers
3 C. sliced zucchini
2 C. cauliflower florets
8 oz. spinach or whole wheat noodles
1/2 pt. plain yogurt
2 T. margarine, melted
Basil and white pepper

Steam carrots and green peppers for 10 minutes or just until tender. Remove
with slotted spoon, reserving water.

Steam zucchini and cauliflower in reserved water for 5 minutes. Remove from
water with slotted spoon.

Cook noodles, 6 minutes for the spinach variety, 7 minutes if using the
whole wheat variety. Drain noodles thoroughly and toss with the plain
yogurt, margarine, basil and a little white pepper.

Prepare Mushroom Sauce.

Spread noodles in an oven-proof serving dish. Cover with the vegetables and
then with the sauce.
Bake 30 minutes at 350ºF.

If the dish is prepared in advance and kept in the refrigerator, allow 50
minutes for baking.

Mushroom Sauce

1/2 C. margarine, divided
6 T. whole wheat flour
2 C. milk
2 C. concentrated vegetable stock
4 T. chopped onion
1/2 lb. mushrooms, sliced
Soy Sauce - to taste
Heat 4 tablespoons of the margarine. Stir in flour and cook for 2 minutes
over very low heat

Add milk and vegetable stock (which was used for steaming vegetables) and
whisk until thickened and smooth.

Heat remaining margarine in a skillet and sauté the chopped onions until
tender. Add mushrooms and stir. Continue cooking until the mushrooms are

Combine sautéed onion and mushrooms with the sauce and season with a dash of
nutmeg and soy sauce.
Serves 8.

Amy Byrd
"Farming looks mighty easy when your plow is a pencil and you're a thousand miles from the corn field." Dwight D. Eisenhower
@waylandcook on twitter

Posts : 1820
Join date : 2009-05-09
Age : 45
Location : wayland springs tn

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