Sautéed Vegetable with White Sauce
This is a creamy and flavorful sautéed vegetable dish made with a nutritious oats-based white sauce. It avoids cruciferous vegetables like broccoli, cauliflower, and cabbage, making it light on digestion while still being nutrient-rich. The white sauce adds creaminess without using refined flour, making it a healthier alternative to traditional recipes.
Nutrition Facts
Per serving
Energy
79 kcal
Protein
2 g
Carbs
12 g
Fat
2 g
Fiber
4 g
Ingredients
Carrot
0.5 cup, chopped (100g)
Green Beans (Chopped)
1 small cup (100g)
Green Bell pepper
0.5 cup, chopped (100g)
Yellow Bell Pepper
0.5 cup, chopped (100g)
White Sauce (Oats Flour)
2 tbsp (30g)
Clove Garlic, Minced
1 tsp (5g)
Olive Oil
1 tsp (5g)
Turmeric powder
0.25 tsp (1.25g)
Coriander Powder
1 tsp (2g)
Red chilli Powder
0.25 tsp (1.25g)
Instructions
Cooking Steps
Heat olive oil in a pan.
Add minced garlic and sauté for 30 seconds until fragrant.
Add carrots, French beans, and mushrooms. Sauté for 3-4 minutes over medium heat.
Add green ,yellow bell peppers. Continue to stir and cook for another 3-4 minutes until all vegetables are tender but still retain some crunch.
Season with turmeric powder, red chili powder, coriander powder, salt and black pepper. cook for few more mins.
Pour the 2 tbsp white sauce over the sautéed vegetables in the pan.
Mix well to coat the vegetables evenly with the sauce.
Cook for another 1-2 minutes on low heat to let the flavors blend.
Serve hot.