Mixed Vegetables in Almond Sauce
Prep:
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Cook:
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Ingredients
4-5 cups vegetables*
1 cup chopped onions
2 cloves garlic
1 cup chopped almonds
½ cup chopped toasted almonds (topping)
2 cup water
2 TBSP butter
1 tsp horseradish
½ tsp dry mustard
dash pepper (or allowable tabasco)
salt to taste
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950-1180 ml (weight will vary depending on vegetables chosen) vegetables*
52 grams chopped onions
2 cloves garlic
110 grams chopped almonds
55 grams chopped toasted almonds (topping)
470 ml water
2 TBSP (28 grams) butter
1 tsp (5 ml) horseradish
½ tsp (2.5 ml) dry mustard
dash pepper (or allowable tabasco)
salt to taste
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Rating
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Dietary Therapies
SCD
mSCD
Dietary Requirements
Grain-Free
Gluten-Free
Lactose-Free
Vegetarian
Egg Free
Soy Free
Meal Type
School lunch
Brunch
Salad
Soup
Appetizers
Beverages
Condiments, Sauces & Dips
Desserts
Snacks
Breads
Sides
Dinner
Lunch
Breakfast
Occasion
-
Applicances
Cuisine
-
Disease state
-
Instructions
- Preheat oven to 400°F (205°C)
- Sauté onions and garlic in 1 TBSP (14 grams) butter and a little water for about 5-7 minutes.
- Add vegetables and sauté until crisp tender.
- Toast 1 cup (110 grams) chopped almonds and place in blender with water.
- Purée until smooth.
- Add seasonings and 1 TBSP (14 grams) butter to sauce.
- Combine vegetables and almond sauce.
- Pour into buttered casserole.
- Sprinkle top with additional chopped almonds.
- Bake 15 minutes at 400°F (205°C).
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Nutritional Info
Storage
Notes
*In photo, I used broccoli, cauliflower, and mushrooms as the vegetables.
Used with permission from
SCD Recipe
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