Tuesday, January 11, 2011

Easy Parmesan Veggie Dip

2 tbsp. butter
1/4 cup flour
2 cups roughly chopped spinach
1 cup shredded carrots (I used a julienne tool, but a box grate would work too)
1 cup broccoli florets cut into small pieces
4 garlic cloves
1/2 tsp. grated nutmeg
1 tbsp. dry white wine like sherry
1/3 cup shredded mozzarella cheese
1/3 cup grated Parmesan cheese
1/2 cup chicken or vegetable stock
1/3 cup half &half

The first thing to do is to wash your veggies and cut them up as directed in the ingredient list and set aside.  Begin to melt the butter in a non-stick pan and add the flour once it's melted to make a roux.  Next add the chicken stock and half and half, and wine and blend well, making sure to dissolve the flour into the liquid.  Grate the garlic and add it into the sauce along with the nutmeg and salt, making sure to combine well.  Add in the cheeses and allow them to melt.  Using a spatula, stir this mixture to make sure the cheese is well incorporated before tossing in the veggies.  Coat all the veggies with the sauce and allow them to cook until they're tender but still retain a bit of their bite.  Transfer to a serving dish and serve with crusty garlic bread or crudites.


Raquel said...

I like this! :) but then again, all u make is good.

Rox said...

Thanks China! Miss you!

Begoña said...

Muuuchas gracias por pasarte por mi blog, me ha hecho mucha ilusión verte por allí. Ya te he votado para lo del programa de la tele, espero que tengas mucha suerte y puedas participar en Delicioso.

Me voy a quedar dando una vuelta por tu blog, a ver si te copio alguna receta latina!!

Muchos besos, Rox

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