Best 5 No Butter Sauce For Vegetables Recipes
Whether you're a vegan, lactose intolerant, or simply looking for a healthier alternative to butter, creating a flavorful and creamy sauce for your vegetables without using butter is entirely possible. With a vast array of ingredients and techniques at your disposal, you can explore a world of delectable no-butter sauces that will transform your vegetables into a culinary masterpiece. From zesty lemon-herb sauces to rich and savory mushroom-based gravies, there's a no-butter sauce out there to suit every palate. So, let's embark on a culinary journey and discover the endless possibilities of crafting delicious no-butter sauces that will elevate your vegetable dishes to new heights of flavor and delight.
Here are our top 5 tried and tested recipes!
NO BUTTER SAUCE FOR VEGETABLES
Make and share this No Butter Sauce for Vegetables recipe from Food.com.
Provided by Borealis Beegirl
Categories Sauces
Time 7m
Yield 10 tablespoons, 5 serving(s)
Number Of Ingredients 8
Steps:
- In a saucepan, combine the first six ingredients.
- Stir in milk and water until smooth.
- Bring to a boil over medium heat, cook and stir for 1 minute or until thickened and bubbly.
- Serve over hot cooked vegetables.
Nutrition Facts : Calories 26.5, Fat 1.2, SaturatedFat 0.8, Cholesterol 4.6, Sodium 53.5, Carbohydrate 2.8, Sugar 0.1, Protein 1.1
VERY BASIC BUTTER SAUCE
Make and share this Very Basic Butter Sauce recipe from Food.com.
Provided by Little Woman
Categories Vegetable
Time 7m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Stir cornstarch into water with whisk and set aside.
- Melt butter in medium saucepan.
- Slowly whisk in water and bring to a low boil for 5 minutes, stirring often.
- Stir in butter flavoring and serve over hot pasta.
Nutrition Facts : Calories 206.8, Fat 23, SaturatedFat 14.6, Cholesterol 61, Sodium 164.3, Carbohydrate 0.8, Protein 0.2
BETTER-THAN-BUTTER SAUCE
"This savory sauce dresses up any vegetable in a flavorful way," says Wendy Bohman of Howards Grove, Wisconsin. "I created the recipe when I was dieting and was sick of plain cooked vegetables. The sauce has great taste and minimal fat and calories."
Provided by Taste of Home
Time 10m
Yield 10 tablespoons.
Number Of Ingredients 8
Steps:
- In a small saucepan, combine the first six ingredients. Stir in milk and water until smooth. Bring to a boil over medium heat; cook and stir for 1 minute or until thickened and bubbly. Serve over hot cooked vegetables.
Nutrition Facts : Calories 14 calories, Fat 0 fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 110mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 1g protein.
NO-CREAM PASTA PRIMAVERA
Spring veggies benefit from a quick roasting in olive oil and herbs before being tossed with penne. No cream here, just the fresh flavors of olive oil, balsamic vinegar, and lemon. A beautiful dish.
Provided by amanda1432
Categories World Cuisine Recipes European Italian
Time 1h
Yield 6
Number Of Ingredients 21
Steps:
- Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil.
- Bring a large pot of lightly salted water to a boil. Add penne pasta and cook until tender yet firm to the bite, 10 to 12 minutes; drain.
- Toss squash, zucchini, carrot, red bell pepper, tomatoes, green beans, and asparagus together in a bowl with 2 tablespoons olive oil, salt, pepper, lemon juice, and Italian seasoning. Arrange vegetables on the lined baking sheet.
- Roast vegetables in preheated oven until tender, about 15 minutes.
- Heat remaining olive oil and butter in a large skillet. Cook onion and garlic in hot oil until tender, 5 to 7 minutes. Mix cooked pasta, lemon zest, basil, parsley, and balsamic vinegar into the onion mixture. Gently toss and cook until heated through, 3 to 5 minutes. Remove from heat and transfer to a large bowl. Toss with roasted vegetables and sprinkle with Romano cheese.
Nutrition Facts : Calories 406 calories, Carbohydrate 54.4 g, Cholesterol 15.4 mg, Fat 15.4 g, Fiber 5.9 g, Protein 13.6 g, SaturatedFat 4.5 g, Sodium 251.8 mg, Sugar 4.4 g
GARLIC VEGETABLE SAUTE
This is a delicious mix of fresh vegetables and spices lightly pan-fried with butter and olive oil.
Provided by anna32182
Categories Side Dish Vegetables Squash Zucchini
Time 30m
Yield 4
Number Of Ingredients 11
Steps:
- Heat olive oil and butter in a large skillet; cook and stir garlic and jalapeno in hot skillet until softened, about 5 minutes. Add zucchini, yellow bell pepper, red bell pepper, and shallot; continue to cook and stir until tender, about 5 minutes more. Season with salt, pepper, and paprika.
Nutrition Facts : Calories 103 calories, Carbohydrate 10.3 g, Cholesterol 7.6 mg, Fat 6.7 g, Fiber 2.3 g, Protein 2.4 g, SaturatedFat 2.4 g, Sodium 179.6 mg, Sugar 4.2 g
Tips:
- Use vegetable broth or water as the base of your sauce. This will give your sauce a light, flavorful base without adding any unnecessary fat.
- Add in your favorite vegetables. Almost any vegetable can be used in a no-butter sauce, so feel free to experiment with different combinations. Some popular choices include broccoli, carrots, zucchini, and mushrooms.
- Season your sauce to taste. A simple combination of salt, pepper, and garlic powder can go a long way in enhancing the flavor of your sauce.
- Thicken your sauce with cornstarch or flour. If you want a thicker sauce, you can add a cornstarch or flour slurry. Just be sure to whisk it in slowly to avoid lumps.
- Serve your sauce over your favorite foods. No-butter sauce is a great way to add flavor and moisture to chicken, fish, pasta, and rice.
Conclusion:
No-butter sauce is a delicious and healthy alternative to traditional butter-based sauces. It is easy to make and can be used in a variety of dishes. So next time you are looking for a light and flavorful sauce, give no-butter sauce a try. You won't be disappointed!
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