This creamy chive and onion sauce is just the thing to get veggie-resistant kids (and grown-ups) to enjoy carrots, cauliflower and broccoli.
What You Need
Original recipe yields 8 servings
4 carrot s (1/2 lb.), sliced
4 cups small cauliflower florets
2 cups small broccoli florets
2 tsp. oil
2 green onions, thinly sliced
1 tub (8 oz.) PHILADELPHIA Chive & Onion Cream Cheese Spread
1/3 cup milk
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Let's Make It
Bring carrots and cauliflower to boil in 1 inch water in Dutch oven or large deep skillet; cover. Cook 2 min. Add broccoli; cook, covered, 3 to 5 min. or until vegetables are crisp-tender.
Meanwhile, heat oil in small saucepan on medium-high heat. Add onions; cook and stir 1 min. Add cream cheese spread and milk; cook and stir 2 to 3 min. or until cream cheese is melted, stirring frequently.
Drain vegetables; place in serving dish. Top with cream cheese sauce.
Garnish with chopped fresh chives or additional green onions just before serving.
Serve this irresistible vegetable side dish along with your favorite grilled lean meat at your next summer get-together.
Calories From Fat
% Daily Value*
Total Fat 9g
Saturated Fat 5g
Trans Fat 0g
Total Carbohydrates 9g
Dietary Fibers 3g
* Percent Daily Values are based on a 2,000 calorie diet.
8 servings, 3/4 cup each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.