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<blockquote data-quote="moreluck" data-source="post: 812884" data-attributes="member: 1246">Vegetable Stroganoff&nbsp;By breezermom About This Recipe&nbsp;&quot;There&#039;s no meat in this, but it&#039;s so hearty you won&#039;t miss it! I have substituted low fat ricotta, sour cream, and milk to lower the calories before, and it still turned out good.&quot; &nbsp;Ingredients <ul>
<li data-xf-list-type="ul"><ul>
<li data-xf-list-type="ul">1 1/2 cups broccoli, flowerets</li>
<li data-xf-list-type="ul">1 1/2 cups cauliflower, flowerets</li>
<li data-xf-list-type="ul">1 1/2 cups carrots, scraped and thinly sliced</li>
<li data-xf-list-type="ul">3 cups mushrooms, sliced fresh</li>
<li data-xf-list-type="ul">1 small onions, chopped</li>
<li data-xf-list-type="ul">1 garlic clove, minced</li>
<li data-xf-list-type="ul">3 tablespoons butter, melted</li>
<li data-xf-list-type="ul">2 tablespoons all-purpose flour</li>
<li data-xf-list-type="ul">2 cups milk</li>
<li data-xf-list-type="ul">1/2 teaspoon chicken bouillon granules</li>
<li data-xf-list-type="ul">1 (2 1/2 ounce) cans sliced ripe olives, drained (optional)</li>
<li data-xf-list-type="ul">1 cup ricotta cheese</li>
<li data-xf-list-type="ul">3/4 cup sour cream</li>
<li data-xf-list-type="ul">1/2 cup parmesan cheese, grated</li>
<li data-xf-list-type="ul">1 (16 ounce) packages linguine</li>
</ul></li>
</ul>Directions<ol>
<li data-xf-list-type="ol">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. Start the water for your linguine, and cook the linguine to the package directions.</li>
<li data-xf-list-type="ol">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.</li>
</ol></blockquote>

[QUOTE="moreluck, post: 812884, member: 1246"] [B]Vegetable Stroganoff[/B] By breezermom [B]About This Recipe[/B] "There's no meat in this, but it's so hearty you won't miss it! I have substituted low fat ricotta, sour cream, and milk to lower the calories before, and it still turned out good." [B]Ingredients [/B] [LIST] [*] [LIST] [*]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 onions, chopped [*]1 garlic clove, minced [*]3 tablespoons butter, melted [*]2 tablespoons all-purpose flour [*]2 cups milk [*]1/2 teaspoon chicken bouillon granules [*]1 (2 1/2 ounce) cans sliced ripe olives, drained (optional) [*]1 cup ricotta cheese [*]3/4 cup sour cream [*]1/2 cup parmesan cheese, grated [*]1 (16 ounce) packages linguine [/LIST] [/LIST][B]Directions[/B] [LIST=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. Start the water for your linguine, and cook the linguine to the package directions. [*]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. [/LIST] [/QUOTE]

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