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Broccoli and Carrots with Creamy Parmesan Sauce
lb broccoli, cut into flowerets and stems (2 cups)
cups baby-cut carrots
package (3 oz) cream cheese
cup grated Parmesan cheese
tablespoon butter or margarine
tablespoon chopped fresh chives
In 2-quart saucepan, heat 1 inch water to boiling. Add broccoli and carrots; heat to boiling. Boil 5 to 7 minutes or until crisp-tender; drain and keep warm.
Meanwhile, in 1-quart saucepan, cook cream cheese, Parmesan cheese, milk and butter over medium heat, stirring constantly, until smooth and heated through.
Sprinkle chives over sauce. Serve with vegetables.
Olive oil can be substituted for the butter or margarine in the sauce recipe.
NUTRITION INFORMATION PER SERVING
Calories from Fat
% Daily Value
% Daily Value*:
*Percent Daily Values are based on a 2,000 calorie diet.
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