Cheese Sauce Veg: The Perfect Pairing

Cheese sauce is a versatile condiment that can be used to enhance the flavour of many dishes. It can be drizzled over vegetables, used as a dip, or even poured over nachos or pasta. A basic cheese sauce is made by creating a roux with butter and flour, adding milk to create a smooth sauce, and then stirring in shredded cheese. This sauce can be adapted in various ways, such as by adding spices or different types of cheese, to suit different tastes and dishes.

Cheese sauce with broccoli, cauliflower, or potatoes

Cheese sauce is a versatile sauce that can be paired with a variety of vegetables, including broccoli, cauliflower, and potatoes. Here are some tips and tricks to create delicious and comforting dishes with these vegetables and cheese sauce.

Broccoli with Cheese Sauce

Broccoli and cheese sauce is a classic combination that is both tasty and nutritious. To prepare, cook the broccoli by placing it in boiling water with a pinch of salt until tender. Drain the broccoli well to avoid a watery sauce. For the cheese sauce, melt butter in a separate saucepan over low heat. Gradually stir in flour until smooth, then slowly add milk while stirring constantly. Add salt to taste and shredded cheddar cheese, stirring until the cheese is melted. Serve the cheese sauce over the cooked broccoli. This dish is an easy and colourful side that can be prepared ahead of time and reheated.

Cauliflower with Cheese Sauce

Cauliflower and cheese sauce is another delicious option. Start by removing the leaves from the cauliflower and cutting out the core. Cut the cauliflower into four pieces and boil in salted water until tender. Drain and transfer to an ovenproof dish. For the cheese sauce, melt butter in a saucepan over low heat, then add flour and stir until smooth. Gradually add milk, stirring continuously. Season the sauce with salt, pepper, and nutmeg, and stir in grated cheese until melted. Pour the cheese sauce over the cauliflower and sprinkle with additional cheese. Place under the broiler until the cheese is bubbly and browned. This recipe is a comforting and tasty way to enjoy cauliflower.

Cheesy Scalloped Potatoes

Scalloped potatoes are a classic dish that becomes even more indulgent when paired with cheese sauce. To prepare, slice potatoes into thick rounds, then arrange them in a casserole dish with sliced onions. For the cheese sauce, melt butter in a saucepan, then add flour and stir. Gradually add milk and stir until the mixture thickens. Add shredded cheddar cheese and stir until melted and smooth. Pour the cheese sauce over the potatoes and onions, then cover and bake until the potatoes are tender. For a crispy topping, change the oven setting to broil after baking. This dish is a comforting and cheesy side that is perfect for holidays and special occasions.

Vegan cheese sauce with squash, carrots, and cashews

Ingredients

• 2 cups of squash (any type will work, but yellow or butternut squash are recommended)
• 2 medium carrots (or 10 baby carrots)
• 1 tablespoon of olive oil
• 2 cloves of garlic, minced
• 2 cups of vegetable broth (or water)
• 1/4 cup of nutritional yeast
• 1/2 teaspoon of onion powder
• 1/2 teaspoon of paprika (smoked paprika can be used for a smokier flavor)
• 1/8 teaspoon of turmeric (optional)
• 1 teaspoon of lemon juice
• 1 cup of raw cashews (or 1 1/4 cup of potatoes, peeled and cubed)
• 1/2 teaspoon of salt (adjust to taste)

Instructions

• Put some olive oil in a saucepan and add the minced garlic. Turn the heat to the lowest setting and let the garlic warm in the oil while preparing the other ingredients.
• Peel and cut the squash and carrots into bite-sized pieces, then toss them into the saucepan with the garlic.
• Add the cashews, white beans, or potatoes, depending on your preference.
• Pour in the vegetable broth, onion powder, paprika, turmeric, lemon juice, and nutritional yeast. Turn up the heat to medium and let the mixture boil slowly for about 10 minutes, or until the vegetables are soft enough to break apart with a fork.
• Blend the mixture with an immersion blender for about2-3 minutes, or until it reaches a smooth and creamy consistency.
• Use the sauce as desired! It can be poured over pasta, used as a dip, or even made into loaded vegan nachos.

Storage

Leftovers can be stored in the fridge for 3-5 days in a sealed container. It can also be frozen for up to 3 months. To reheat, simply place the sauce in a saucepan over the stove until it is warm, adding a small amount of water if the sauce becomes too thick.

Cheese sauce with Dijon mustard and cayenne pepper

A cheese sauce with Dijon mustard and cayenne pepper can be a great pairing for roasted vegetables. You can try roasting vegetables like asparagus, green beans, sweet potatoes, Brussels sprouts, broccoli, and carrots.

Ingredients:

• Butter
• Flour (gluten-free or AP flour)
• Milk
• Salt and pepper
• Freshly shredded cheddar cheese
• Vegetable broth
• Dijon mustard
• Hot sauce of your choice

Steps:

• Preheat the oven to 425 degrees Fahrenheit.
• Prepare rice according to the package instructions.
• Cut vegetables of your choice into large chunks. You can use sweet potatoes, onions, Brussels sprouts, or any other vegetable that suits your taste.
• Drizzle olive oil over the vegetables and toss to coat evenly.
• Sprinkle a mixture of cinnamon, nutmeg, cloves, cocoa powder, salt, and pepper over the vegetables and stir until they are evenly coated.
• Spread the vegetables on a rimmed baking sheet and roast them in the oven for about 45 minutes or until tender.
• While the vegetables are roasting, melt butter in a saucepan over medium heat.
• Add flour, salt, pepper, and a dash of hot sauce to the melted butter and whisk well. Cook this mixture for about 2 minutes to get rid of the raw flour taste.
• Slowly whisk in milk and vegetable broth until you get a smooth mixture.
• Add Dijon mustard to the sauce and cook until it becomes thick and bubbly.
• Reduce the heat to low and gradually whisk in the shredded cheddar cheese until it melts completely.
• Taste the sauce and adjust the seasoning with salt, pepper, and hot sauce as needed.
• Serve the roasted vegetables with rice and drizzle the cheese sauce on top, or serve the sauce on the side.

You can also experiment with adding cayenne pepper to this cheese sauce recipe to give it an extra kick. Additionally, feel free to adjust the measurements and cooking times to suit your taste preferences and the specific vegetables you choose to roast.

Spinach pesto sauce

Ingredients

• Spinach: Fresh spinach leaves are best, but you can also use frozen spinach. Traditional pesto calls for basil, but spinach adds a beautiful green color and is easy to find in most grocery stores.
• Garlic: A staple in Italian cooking, garlic provides a bold and savory taste.
• Nuts: You can use pine nuts, walnuts, or even slivered almonds. Nuts add a mild, nutty flavor and a hearty texture to the pesto.
• Cheese: Parmesan cheese is commonly used, but you can also try pecorino romano, fontina, or asiago cheese for a sharper flavor.
• Oil: Olive oil is a great choice for its rich flavor and ability to keep the ingredients uniform when blending.
• Lemon Juice: A splash of lemon juice adds a bright, citrusy acidity to the pesto.
• Seasonings: Salt and pepper are essential, and you can also add a pinch of red pepper flakes for some heat.

Instructions

Now that you have your ingredients, it's time to make your spinach pesto sauce! Here's a step-by-step guide:

• Prepare your ingredients: Wash and dry your spinach, peel and mince your garlic, and measure out the rest of your ingredients.
• Add ingredients to a food processor: Place your spinach, garlic, nuts, cheese, salt, and pepper into the food processor.
• Pulse and blend: Start by pulsing the food processor to break up the nuts and other ingredients. Then, blend until the pesto reaches your desired consistency. You may need to scrape down the sides of the bowl with a spatula occasionally.
• Drizzle in the oil: With the processor running, slowly drizzle in the olive oil until the pesto is smooth and creamy.
• Taste and adjust seasoning: Give your pesto a taste and adjust the seasoning as needed. You can also add more lemon juice if you want a brighter flavor.
• Serve or store: Your spinach pesto is now ready to serve! If you're not using it right away, store it in an airtight container in the fridge for up to 10 days or freeze it for later.

Serving Suggestions

• Pasta: Toss it with your favorite cooked pasta and a splash of pasta water for a quick and easy meal.
• Sandwiches: Spread it on grilled cheese, Italian muffuletta, or any sandwich of your choice for an extra layer of flavor.
• Meat: Use it as a topping for grilled chicken, flank steak, or even pizza.
• Dips: Mix it with hummus or yogurt for a tasty and healthy dip.
• Vegetables: Try roasting some vegetables and tossing them in spinach pesto for a flavorful side dish.

So, there you have it! A delicious and nutritious spinach pesto sauce that can elevate any meal. Enjoy experimenting with this recipe and finding new ways to incorporate it into your cooking. Bon appétit!

Fondue with Gruyère and Cheddar

Ingredients

• 7 ounces of Gruyère cheese, shredded
• 7 ounces of sharp Cheddar cheese, shredded
• 1 cup of dry white wine (such as Sauvignon Blanc)
• 1 tablespoon of all-purpose flour
• Assorted fondue dippers (see below)

Method

• Heat the wine in a small saucepan over low heat until simmering.
• Melt butter in a medium saucepan over medium-low heat.
• Whisk the flour into the butter until a thick paste forms.
• Whisk the wine into the flour mixture until smooth.
• Gradually stir in the shredded cheese until melted, which should take about 5 minutes.
• Transfer the cheese mixture into a fondue pot and keep it warm over a low flame.

Dippers

Fondue is a fun, communal dish, and there are lots of different foods that can be dipped into a cheese fondue. Here are some ideas:

• Bread: French bread, sourdough, pumpernickel, or baguette cut into 1-inch cubes
• Meat: sliced hot sausage or bacon
• Fruit: sliced apples, such as Granny Smith
• Vegetables: steamed broccoli, cauliflower, asparagus, sliced bell peppers, carrots, or green beans
• Potatoes: boiled baby new potatoes in their skins, or roasted baby potatoes

Tips

• For a thicker fondue, toss the shredded cheese with cornstarch before adding it to the wine mixture.
• If your fondue becomes too thick, add a little more wine to thin it out.
• For a non-alcoholic version, substitute the wine with chicken or vegetable stock.
• For a little extra flavor, add a tablespoon of brandy, cognac, or cherry brandy.

Frequently asked questions