Broccoli And Carrots With Creamy Parmesan Sauce Recipe

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

Preparation

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.

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