Creamed Farmstand Veggies Recipe

This Creamed Farmstand Veggies recipe is made with golden rounds of summer squash, blistered cherry tomatoes, and wilted dark greens, all swirled into a luxurious sauce of heavy cream and garlic-herb soft cheese. The result is a vibrant skillet where the silky, herb-flecked sauce clings to the tender vegetables, contrasted by a shatteringly crisp topping of toasted crackers and savory fried onions. It is the ultimate comfort-food upgrade that turns a simple harvest of produce into a decadent side dish worthy of a holiday feast for the whole family.

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Creamed Farmstand Veggies Ingredients

The Creamy Veggie Base:

• 3 small Summer Squash: Sliced into 1-inch rounds; zucchini or yellow squash both work beautifully.
• 1 cup small Tomatoes: Cherry or grape tomatoes that burst and blister when seared.
• 4 cups Dark Leafy Greens: Kale, Swiss chard, or collard greens with the tough stems removed, cut into bite-sized pieces.
• One 5.2-ounce package Garlic and Herb Soft Cheese: (Such as Boursin). This is the secret ingredient that instantly thickens and flavors the sauce without a roux.
• 1/2 cup Heavy Cream: For indulgent richness.
• 1/2 cup Vegetable Stock: Low-sodium is best to control the saltiness.

The Crunchy Topping:

• 1/2 cup Crushed Crackers: Buttery round crackers (like Ritz) work best for texture.
• 1/2 cup Crispy Onions: Store-bought (like French’s) for that classic casserole savory crunch.
• 2 tablespoons Fresh Parsley: Finely chopped for a pop of color.
• Extra Virgin Olive Oil: For searing the vegetables and toasting the crumbs.

How To Make Creamed Farmstand Veggies

1. Sear the Vegetables: Place a large skillet over medium-high heat and add olive oil until it shimmers. Carefully add the squash rounds and tomatoes. Cook them undisturbed until the squash develops a golden-brown crust and the tomato skins begin to blister and crack, about 2 minutes per side. Remove them from the pan and set aside to keep them from turning to mush.
2. Wilt and Reduce: In the same hot skillet, add the leafy greens and vegetable stock. Cook, stirring occasionally, until the greens have wilted down and the liquid has reduced by half. This concentration of the stock is crucial for a flavorful sauce.
3. Create the Sauce: Lower the heat slightly. Stir in the heavy cream and the entire block of garlic and herb soft cheese. Stir constantly until the cheese melts completely and emulsifies with the cream to form a thick, velvety sauce, which should take about 3 minutes.
4. Combine: Gently fold the seared squash and blistered tomatoes back into the creamy mixture. Cook for just 1 minute more to warm everything through, ensuring the vegetables remain tender-crisp. Remove from heat.
5. Toast the Topping: In a separate small nonstick pan, heat 2 teaspoons of olive oil over medium-high heat. Add the crushed crackers and toast them until golden brown and fragrant, about 1-2 minutes. Remove from the heat and immediately stir in the crispy onions and fresh parsley.
6. Serve: Transfer the creamy vegetables to a serving dish and generously sprinkle the warm cracker-onion topping over the entire surface just before serving.

Recipe Tips

• Don’t Stir Too Soon: When searing the squash, let it sit! If you move it around too much, it will steam instead of caramelize. You want that brown crust for flavor.
• The Boursin Hack: Using a pre-seasoned soft cheese like Boursin acts as a thickener and a flavor bomb in one. It eliminates the need for flour or a long simmer time.
• Greens Selection: Hearty greens like kale or chard hold up best to the cream sauce. If you use spinach, add it at the very last minute as it wilts almost instantly and releases more water.
• Topping Timing: Only add the crunchy topping right when you are ready to eat. If it sits on the hot, wet vegetables for too long, the crackers will turn soggy.

What To Serve With Creamed Farmstand Veggies

• Grilled Steak: The rich, garlicky cream sauce pairs perfectly with a charred ribeye or sirloin.
• Roast Chicken: A classic Sunday roast needs a creamy side to round out the meal.
• Crusty Bread: You will want a baguette or sourdough slice to mop up every drop of the cheese sauce.
• Pork Chops: Pan-seared pork chops complement the savory onions and squash beautifully.

How To Store Creamed Farmstand Veggies

• Refrigerate: Store the creamy vegetable mixture in an airtight container for up to 3 days. Store any leftover topping in a separate container at room temperature to keep it crisp.
• Reheat: Gently warm the veggies in a saucepan over low heat. If the sauce has thickened too much in the fridge, splash in a little extra stock or milk to loosen it. Top with the crumble after reheating.
• Freeze: Freezing is not recommended. Cream-based sauces often split and become grainy when thawed, and the summer squash will become mushy.

Creamed Farmstand Veggies Nutrition Facts

• Calories: 320 kcal
• Fat: 28g
• Carbohydrates: 14g
• Protein: 5g
• Calcium: 120mg

Nutrition information is estimated per serving.

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