"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway
Broccoli and Carrots with Creamy Parmesan Sauce Recipe
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This recipe for Broccoli and Carrots with Creamy Parmesan Sauce, by Amber Danner, is from A Collection of Recipes,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1/2 lb. broccoli, cut 2 c. baby-cut carrots 1 pkg. (3 oz.) cream cheese 1/4 c. grated Parmesan cheese 1/4 c. milk 1 T. butter or margarine 1 T. chopped fresh chives
In 2-quart saucepan, heat 1-inch water to boiling. Add broccoli and carrots; heat to boiling. Boil 5-7 minutes or until crisp tender, drain and keep warm. Meanwhile, in 1-quart saucepan, cook cream cheese, Parmesan cheese, milk and butter over medium heat, stirring constantly, until smooth and heated through. Sprinkle chives over sauce. Serve with vegetables.
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