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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