Broccoli and Carrots with Creamy Parmesan Sauce

Broccoli and Carrots with Creamy Parmesan Sauce

Dress up fresh broccoli and carrots with a fast-to-fix cheese sauce.

Prep Time

20

Minutes

Total Time

20

Minutes

Makes

4

servings

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
  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.
Makes 4 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Substitution
Olive oil can be substituted for the butter or margarine in the sauce recipe.

Nutrition Information:

1 Serving (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;
Percent Daily Value*:
    *Percent Daily Values are based on a 2,000 calorie diet.