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 2-3 min. or until cream cheese is melted, stirring
frequently.
Drain vegetables; place in serving dish. Top with cream cheese
sauce. Yield- 8 servings.
Special Extra- Garnish with chopped fresh chives or green onions
just before serving.
Originally Submitted
5/31/2010
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