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Broccoli and Carrots with Creamy Parmesan Sauce

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Broccoli and Carrots with Creamy Parmesan Sauce
  • Prep 20 min
  • Total 20 min
  • Ingredients 7
  • Servings 4
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Dress up fresh broccoli and carrots with a fast-to-fix cheese sauce.
Updated Mar 7, 2010

Ingredients

  • 1/2 lb broccoli, cut into flowerets and stems (2 cups)
  • 2 cups baby-cut carrots
  • 1 package (3 oz) cream cheese
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup milk
  • 1 tablespoon butter or margarine
  • 1 tablespoon chopped fresh chives

Steps

  • 1
    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.
  • 2
    Meanwhile, in 1-quart saucepan, cook cream cheese, Parmesan cheese, milk and butter over medium heat, stirring constantly, until smooth and heated through.
  • 3
    Sprinkle chives over sauce. Serve with vegetables.

Tips from the Pillsbury Kitchens

  • tip 1
    Olive oil can be substituted for the butter or margarine in the sauce recipe.

Nutrition Information

175 Calories, 13g Total Fat, 7g Protein, 12g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
175
Calories from Fat
115
Total Fat
13g
Saturated Fat
8g
Cholesterol
35mg
Sodium
250mg
Total Carbohydrate
12g
Dietary Fiber
4g
Protein
7g
% Daily Value*:
Iron
6%
6%
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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