Vegetable Stroganoff

Name: Vegetable Stroganoff
Ingredients: 3/4 c. light cream; 1/2 c. plain, low-fat yogurt; 1 c. carrots, sliced; 1 c. broccoli florets; 1 c. cauliflower florets; 3/4 lb. flat noodles; 1 onion; 1/2 lb. mushrooms, diced; 1 Tbsp. olive oil; 3 cloves garlic, crushed; 3 dashes Worcestershire sauce (optional); dried parsley, dried tarragon leaves and grated Parmesan cheese for garnish

12 ingredients

14 steps

Ingredients

3/4 c. light cream
1/2 c. plain, low-fat yogurt
1 c. carrots, sliced
1 c. broccoli florets
1 c. cauliflower florets
3/4 lb. flat noodles
1 onion
1/2 lb. mushrooms, diced
1 Tbsp. olive oil
3 cloves garlic, crushed
3 dashes Worcestershire sauce (optional)
dried parsley, dried tarragon leaves and grated Parmesan cheese for garnish

Directions

1

Blend cream and yogurt until smooth; set aside.
2

Microwave vegetables in a microwave-safe bowl on High for 5 or 6 minutes until cooked through.
3

Cook noodles until tender; drain.
4

Keep vegetables and noodles warm by placing in a 200° oven in a covered dish.
5

Saute onion and mushrooms in oil until onion turns translucent.
6

Add garlic; cook for another 3 minutes.
7

Stir in Worcestershire sauce.
8

Add 1/4 teaspoon of salt and pepper or to taste, if desired.
9

Reduce heat to low.
10

When ready to serve, stir cream-yogurt mixture to make sauce; heat through.
11

Toss vegetables with noodles.
12

Place on serving platter.
13

Spoon sauce over top. Garnish with mixture of garnish ingredients.
14

Serves 6.