OH-MY-LANTA!!
This dish is soo creamy and rich...I could fill my plate and eat nothing else for a meal. (Trust me when I say, I am NOT a big veggie eater!) But this dish is simply irresistible.
Perfect for enjoying those fresh (or frozen) green beans, red taters and onions you can find at farmer's markets this summer.
I got the idea of adding the onions from my Caramelized Veggie Trio..it's mighty tasty too. It has a balsamic glaze that's out of this world.
I got the idea of adding the onions from my Caramelized Veggie Trio..it's mighty tasty too. It has a balsamic glaze that's out of this world.
The simple, smooth & velvet-y cream cheese sauce is perfect. I would not enjoy it nearly as much if the onions weren't caramelized.
Impressive! Company-worthy dish!
I love Cristy's recipes at Southern Plate..and make many of them.
I adapted this one by changing up the process and adding the onions, and making sure they were caramelized.
1 lb. green beans (fresh or frozen)
6-8 small new potatoes or 3 or 4 large ones
1 (vidalia) medium onion, sliced
1/4 c. butter (1/2 a stick), divided
4 ozs. cream cheese
1/2 c. milk
1/4 tsp. salt
1/4 tsp. pepper
Wash and chunk new potatoes into bite sized pieces. Cover with water and bring to a boil over medium high heat. Add green beans (I used frozen). Boil until fork tender, about 10-12 minutes. Place in colander to drain.
While veggies are cooking, melt 2 Tb. butter in large skillet over medium high heat. Add onion slices and cook, stirring often, until tender and are getting nice and brown, about 8 - 10 minutes. Remove from skillet, and place over veggies in colander while you make the sauce.
In same skillet you used to brown the onions, add remaining 2 Tb. butter, cream cheese, milk, salt, and pepper. Over low heat, stir constantly until cheese melts. Use a whisk to beat lightly until smooth and creamy. Add a little more milk if you want a thinner sauce (but I don't think you will...just sayin). Remove from heat. Add veggies from colander; stir to coat with luscious sauce.
Sprinkle with more pepper if desired. Serve warm. Enjoy!
Weekend Potluck
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