veggies with creamy chive and onion sauce
Lunch
Veggies with Creamy Chive and Onion Sauce
Steamed or roasted vegetables topped with a smooth, herby onion and chive sauce—a great way to dress up everyday veggies.
Ingredients
- 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 philadelphia chive & onion cream cheese spread
- 1/3 cup milk
Directions
- 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.
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