Broccoli and Carrots with Creamy Parmesan Sauce 1/2 pound broccoli, cut into flowerets and stems (2 cups) 2 cups baby-cut carrots Creamy Parmesan Sauce (recipe follows) 1 tablespoon chopped fresh chives
Heat 1 inch water to boiling in 2-quart saucepan. Add broccoli and carrots. Heat to boiling. Boil 5 to 7 minutes or until crisp-tender; drain and keep warm. While vegetables are cooking, make Creamy Parmesan Sauce. Sprinkle chives over sauce. Serve with vegetables. CREAMY PARMESAN SAUCE 1 (3 ounces) package cream cheese 1/4 cup grated Parmesan cheese 1/4 cup milk 1 tablespoon butter or margarine (or oil) Cook all ingredients in 1-quart saucepan over medium heat, stirring constantly, until smooth and heated through. Makes 4 servings From: Recipelink.com Source: Recipe booklet: Simple Winter Meals, Betty Crocker Recipe Magazine, January 2003, #192 _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
