Broccoli and Carrots with Creamy Parmesan Sauce

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


4 servings


1/2 pound broccoli, cut into flowerets and stems (2 cups)
2 cups baby-cut carrots
1 (3 ounce) package cream cheese
1/4 cup grated Parmesan cheese
1/4 cup milk
1 tablespoon butter or margarine
1 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.

Estimated Time

Preparation/Total Time: 20 minutes

Additional Information

Olive oil can be substituted for the butter or margarine in the sauce recipe.

Nutritional Information

1 Serving (1 Serving): Calories 175 (Calories from Fat 115), Total Fat 13 g (Saturated Fat 8 g, Cholesterol 35 mg; Sodium 250 mg; Total Carbohydrate 12 g (Dietary Fiber 4 g, Protein 7 g

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