Broccoli And Carrots In Creamy Parmesan Sauce Recipes

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BROCCOLI AND CARROTS WITH CREAMY PARMESAN SAUCE



Broccoli and Carrots with Creamy Parmesan Sauce image

Dress up fresh broccoli and carrots with a fast-to-fix cheese sauce.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 20m

Yield 4

Number Of Ingredients 7

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:

  • 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.
  • 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.

Nutrition Facts : Calories 175, Carbohydrate 12 g, Cholesterol 35 mg, Fiber 4 g, Protein 7 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 250 mg

BROCCOLI AND CARROTS IN CREAMY PARMESAN SAUCE



Broccoli and Carrots in Creamy Parmesan Sauce image

Make and share this Broccoli and Carrots in Creamy Parmesan Sauce recipe from Food.com.

Provided by PalatablePastime

Categories     Cheese

Time 25m

Yield 4 serving(s)

Number Of Ingredients 9

2 cups broccoli florets
2 cups baby carrots
1 tablespoon snipped fresh chives
3 ounces cream cheese
1/4 cup grated parmesan cheese
1/4 cup milk
1 tablespoon butter
1 garlic clove, mnced
salt and pepper

Steps:

  • Place broccoli and carrots in 1 inch of water in a saucepan and bring to a boil.
  • Boil 5-7 minutes or until vegetables are crisp-tender or done to your liking. Drain and keep warm.
  • While vegetables are cooking, combine cream cheese, parmesan, milk, butter, garlic in a small saucepan over medium heat. Cook mixture, stirring constantly, until cheese melts and mixture is smooth, hot and creamy. Do not boil cheese sauce.
  • Season with salt and pepper to your taste.
  • Plate hot vegetables and cover with cheese sauce.
  • Sprinkle with snipped chives.

BROCCOLI AND CARROTS IN CREAM CHEESE SAUCE



Broccoli and Carrots in Cream Cheese Sauce image

Make and share this Broccoli and Carrots in Cream Cheese Sauce recipe from Food.com.

Provided by Felix4067

Categories     < 15 Mins

Time 15m

Yield 4 serving(s)

Number Of Ingredients 9

2 cups broccoli florets
2 cups baby carrots, halved
5 ounces cream cheese
1/4 cup parmesan cheese
1/4 cup milk
1 tablespoon butter
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon white pepper

Steps:

  • Combine broccoli and carrots in a microwave-safe bowl; add a tablespoon of water to bowl.
  • Cover and microwave on high 8 minutes or until crisp-tender, stirring halfway through.
  • Combine remaining ingredients in a small microwave-safe bowl.
  • Microwave on high 1-2 minutes or until melted.
  • Pour cheese mixture over vegetables; stir well to coat.

Nutrition Facts : Calories 221.3, Fat 17.8, SaturatedFat 11.1, Cholesterol 54.2, Sodium 288.1, Carbohydrate 9.7, Fiber 1.3, Sugar 3.4, Protein 7.2

CREAMED BROCCOLI WITH PARMESAN



Creamed Broccoli with Parmesan image

Provided by Andrea Albin

Categories     Milk/Cream     Garlic     Side     Thanksgiving     Quick & Easy     Dinner     Parmesan     Broccoli     Christmas Eve     Potluck     Nutmeg     Simmer     Gourmet     Sugar Conscious     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 servings

Number Of Ingredients 6

1 bunch broccoli (1 1/4 pounds)
1 cup heavy cream
2 garlic cloves, smashed and peeled
1/4 teaspoon grated nutmeg
3 tablespoons grated parmesan
1/2 teaspoon fresh lemon juice

Steps:

  • Peel broccoli stems, then coarsely chop stems and florets. Cook broccoli in boiling salted water (1 1/2 teaspoons salt for 4 quarts water) until just tender, 4 to 6 minutes. Drain in a colander and run under cold water to stop cooking.
  • Simmer cream, garlic, nutmeg, 1/4 teaspoon salt, and 1/8 teaspoon pepper in a medium saucepan, uncovered, until slightly thickened and reduced to about 2/3 cup, about 5 minutes.
  • Add broccoli and simmer, mashing with a potato masher, until coarsely mashed and heated through, about 2 minutes.
  • Remove from heat and stir in parmesan and lemon juice.

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