Vegetable Stroganoff

Name: Vegetable Stroganoff
Ingredients: 1 1/2 cups broccoli, flowerets; 1 1/2 cups cauliflower, flowerets; 1 1/2 cups carrots, scraped and thinly sliced; 3 cups mushrooms, sliced fresh; 1 small onion, chopped; 1 garlic clove, minced; 3 tablespoons butter, melted; 2 tablespoons all-purpose flour; 2 cups milk; 1/2 teaspoon chicken bouillon granule; 1 (2 1/2 ounce) can sliced ripe olives, drained (optional); 1 cup ricotta cheese; 3/4 cup sour cream; 1/2 cup parmesan cheese, grated; 1 (16 ounce) package linguine

15 ingredients

5 steps

Ingredients

1 1/2 cups broccoli, flowerets
1 1/2 cups cauliflower, flowerets
1 1/2 cups carrots, scraped and thinly sliced
3 cups mushrooms, sliced fresh
1 small onion, chopped
1 garlic clove, minced
3 tablespoons butter, melted
2 tablespoons all-purpose flour
2 cups milk
1/2 teaspoon chicken bouillon granule
1 (2 1/2 ounce) can sliced ripe olives, drained (optional)
1 cup ricotta cheese
3/4 cup sour cream
1/2 cup parmesan cheese, grated
1 (16 ounce) package linguine

Directions

1

Cook the broccoli, cauliflower, and carrot in a small amount of boiling water for 5 minutes or until the vegetables are crisp-tender; drain well and set aside.
2

Start the water for your linguine, and cook the linguine to the package directions.
3

While the linguine is cooking, saute the mushrooms, onion, and garlic in melted butter in a large Dutch oven over medium heat until the vegetables are tender. Add the flour, stirring well. Cook for 1 minute, stirring constantly. Gradually add the milk and bouillon granules; cook over medium heat, stirring constantly, until the mixture is thickened and bubbly. Add the reserved vegetables and olives; stir well, and set aside.
4

Combine the ricotta cheese, sour cream, and 1/4 cup Parmesan cheese; stir well. Add the ricotta cheese mixture to the reserved vegetable mixture; stir well. Cook over medium heat until thoroughly heated.
5

Drain the linguine well. Combine the linguine and vegetable mixture in a large serving bowl, tossing gently. Sprinkle with the remaining 1/4 cup Parmesan cheese.