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Prep 20min
Total20min
Servings4
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Ingredients
1/2
lb broccoli, cut into flowerets and stems (2 cups)
2
cups baby-cut carrots
1
package (3 oz) cream cheese
1/4
cup grated Parmesan cheese
1/4
cup milk
1
tablespoon butter or margarine
1
tablespoon chopped fresh chives
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Steps
1
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.
2
Meanwhile, in 1-quart saucepan, cook cream cheese, Parmesan cheese, milk and butter over medium heat, stirring constantly, until smooth and heated through.
3
Sprinkle chives over sauce. Serve with vegetables.
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Olive oil can be substituted for the butter or margarine in the sauce recipe.
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Nutrition Facts
Serving Size:1 Serving
Calories
175
Calories from Fat
115
Total Fat
13g
Saturated Fat
8g
Cholesterol
35mg
Sodium
250mg
Total Carbohydrate
12g
Dietary Fiber
4g
Protein
7g
% Daily Value*:
Iron
6%
6%
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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