Creamy Vegetable Medley
Topping mixed vegetables with this creamy sauce makes them irresistible to even the most finicky eater!
Ingredients
1 tablespoon olive oil
1 clove garlic, minced
2 cups broccoli florets
2 medium carrot, peeled and sliced (about 1 cup)
1 cup cauliflower florets
1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Celery Soup
0.5 cup milk
1 clove garlic, minced
2 cups broccoli florets
2 medium carrot, peeled and sliced (about 1 cup)
1 cup cauliflower florets
1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Celery Soup
0.5 cup milk
Instructions
Heat the oil in a 12-inch skillet over medium-high heat. Add the garlic, broccoli, carrots and cauliflower and cook until tender-crisp, stirring occasionally.
Stir in the soup and milk and heat to a boil. Reduce the heat to low. Cover and cook for 8 minutes or until the vegetables are tender, stirring occasionally. Season to taste (we like cracked black pepper).
Stir in the soup and milk and heat to a boil. Reduce the heat to low. Cover and cook for 8 minutes or until the vegetables are tender, stirring occasionally. Season to taste (we like cracked black pepper).
Creamy Vegetable Medley
Topping mixed vegetables with this creamy sauce makes them irresistible to even the most finicky eater!
Directions
Print
Heat the oil in a 12-inch skillet over medium-high heat. Add the garlic, broccoli, carrots and cauliflower and cook until tender-crisp, stirring occasionally.
Stir in the soup and milk and heat to a boil. Reduce the heat to low. Cover and cook for 8 minutes or until the vegetables are tender, stirring occasionally. Season to taste (we like cracked black pepper).
Ingredients
1 tablespoon olive oil
1 clove garlic, minced
2 cups broccoli florets
2 medium carrot, peeled and sliced (about 1 cup)
1 cup cauliflower florets
1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Celery Soup
0.5 cup milk
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