Vegetable Stroganoff

Ingredients

• 34 c light cream
• 12 c plain low-fat yogurt
• 1 c carrots sliced
• 1 c broccoli florets
• 1 c cauliflower florets
• 34 lb flat noodles
• 1 onion
• 12 lb mushrooms diced
• 1 Tbsp olive oil
• 3 cloves garlic crushed
• 3 dashes Worcestershire sauce optional
• dried parsley dried tarragon leaves and grated Parmesan cheese for garnish

Directions

1. Blend cream and yogurt until smooth set aside
2. Microwave vegetables in a microwave-safe bowl on High for 5 or 6 minutes until cooked through
3. Cook noodles until tender drain
4. Keep vegetables and noodles warm by placing in a 200 oven in a covered dish
5. Saute onion and mushrooms in oil until onion turns translucent
6. Add garlic cook for another 3 minutes
7. Stir in Worcestershire sauce
8. Add 14 teaspoon of salt and pepper or to taste if desired
9. Reduce heat to low
10. When ready to serve stir cream-yogurt mixture to make sauce heat through
11. Toss vegetables with noodles
12. Place on serving platter
13. Spoon sauce over top Garnish with mixture of garnish ingredients
14. Serves 6