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Recipe : Entry # 1509
Carol Kelley
Recipe Title
Veggies with Creamy Chive and Onion Sauce
Recipe Theme
Main Dishes
Central Alabama EC
4 carrots, sliced
4 cups small cauliflower florets
2 cups small broccoli florets
2 teaspoons oil
2 green onions, thinly sliced
1 8-ounce tub chive and onion cream cheese spread
1/3 cup milk
Bring carrots and cauliflower to boil in one-inch of water in a Dutch oven or large deep skillet, covered. Cook two minutes. Add broccoli, cook covered, 3-5 minutes or until vegetables are tender crisp. Heat oil in small saucepan on medium-high heat. Add onions, cook and stir one minute. Add cream cheese spread and milk, cook and stir 2-3 minutes or until cream cheese is melted, stirring frequently. Drain vegetables and place in a serving dish, top with cream cheese sauce.