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  • Creamed Beans and Potatoes

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    Lutfbhangar
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    This recipe provides nutrients from multiple fruits and vegetables. It calls for sautéing vegetables like green beans, potatoes, and mushrooms in a creamy sauce made from milk, flour, herbs like basil and rosemary, and seasonings. The completed dish is cooked until thickened then refrigerated within a few hours. The recipe promotes eating a variety of colors and types of produce to gain different nutrients.

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    This recipe provides nutrients from multiple fruits and vegetables. It calls for sautéing vegetables like green beans, potatoes, and mushrooms in a creamy sauce made from milk, flour, herbs like basil and rosemary, and seasonings. The completed dish is cooked until thickened then refrigerated within a few hours. The recipe promotes eating a variety of colors and types of produce to gain different nutrients.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as PDF, TXT or read online from Scribd
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    6 views1 page

    Creamed Beans and Potatoes

    Uploaded by

    Lutfbhangar
    This recipe provides nutrients from multiple fruits and vegetables. It calls for sautéing vegetables like green beans, potatoes, and mushrooms in a creamy sauce made from milk, flour, herbs like basil and rosemary, and seasonings. The completed dish is cooked until thickened then refrigerated within a few hours. The recipe promotes eating a variety of colors and types of produce to gain different nutrients.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as PDF, TXT or read online from Scribd
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    Healthy Recipes

    ________________________________________________________________________

    Creamed Beans and Potatoes


    This recipe contains more than one type of fruit or vegetable, rich in different nutrients. Try many colors and kinds. Ingredients:
    2 tablespoons vegetable oil 2 tablespoons flour 1/4 teaspoon basil 1/4 teaspoon rosemary 1/4 teaspoon salt Pepper to taste 1 cup low-fat milk 2 cups frozen green beans 2 cups cooked new potatoes 1/2 cup sliced mushrooms

    Directions:
    1. Heat oil in a saucepan; blend in flour. 2. Slowly add basil, rosemary, salt, pepper and milk. 3. Cook and stir constantly until thickened. 4. Add beans, potatoes, and mushrooms and heat through. 5. Refrigerate leftovers within 2-3 hours.

    Tips:

    Source: Joyce Gross, Tillamook County, OSU Extension. For more recipes and other resources on eating well for less, see our web site at http://www.healthyrecipes.oregonstate.edu
    2007 Oregon State University. Partial funding for the Oregon Family Nutrition Program is made available through the Oregon Department of Human Services from the USDA Food and Nutrition Service. OSU Extension Service cooperating. OSU Extension Service offers educational programs, activities, and materials without discrimination based on race, color, religion, sex, sexual orientation, national origin, age, marital status, disability, or disabled veteran or Vietnam-era veteran status. OSU Extension Service is an Equal Opportunity Employer. Materials will be made available in large print, Braille, on audiotape, computer disk, verbally, or other formats upon request. Please contact OSU Extension. To find out if you are eligible for Food Stamps, call 1-800-SAFENET.

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