Vegetable Stroganoff - cooking recipe

Ingredients

3/4 c. light cream
1/2 c. plain, low-fat yogurt
1 c. carrots, sliced
1 c. broccoli florets
1 c. cauliflower florets
3/4 lb. flat noodles
1 onion
1/2 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

Preparation

Blend cream and yogurt until smooth; set aside.
Microwave vegetables in a microwave-safe bowl on High for 5 or 6 minutes until cooked through.
Cook noodles until tender; drain.
Keep vegetables and noodles warm by placing in a 200\u00b0 oven in a covered dish.
Saute onion and mushrooms in oil until onion turns translucent.
Add garlic; cook for another 3 minutes.
Stir in Worcestershire sauce.
Add 1/4 teaspoon of salt and pepper or to taste, if desired.
Reduce heat to low.
When ready to serve, stir cream-yogurt mixture to make sauce; heat through.
Toss vegetables with noodles.
Place on serving platter.
Spoon sauce over top. Garnish with mixture of garnish ingredients.
Serves 6.