Carrot Broccoli Spears With Velveeta Mustard Sauce Recipes

CARROT & BROCCOLI SPEARS WITH VELVEETA MUSTARD SAUCE

Steps:

• Use vegetable peeler to peel tough skins off broccoli stalks. Quarter each stalk of broccoli lengthwise. Place carrots in steamer basket; cover with broccoli. Steam 4 to 5 min. or until vegetables are crisp-tender.
• Meanwhile, microwave VELVEETA and water in microwaveable bowl on HIGH 1 to 1-1/2 min. or until VELVEETA is completely melted and sauce is well blended, stirring after 1 min. Stir in onions and mustard.
• Place vegetables on platter; top with sauce.

BROCCOLI AND CAULIFLOWER IN MUSTARD SAUCE

Steps:

• Blend butter, mustard and lemon juice together.
• Steam broccoli and cauliflower, covered, until tender (about 5 to 6 minutes) Drain vegetables, return to hot saucepan and toss to evaporate any excess moisture Season with salt and pepper.
• Add mustard butter.
• Toss to coat well and serve immediately.

BROCCOLI WITH MUSTARD SAUCE

Steps:

• Trim the thick stems from the broccoli. Cut flowerets into small portions.
• Steam over boiling water for about 7 minutes, until crisptender.
• Meanwhile, place butter, lemon juice and mustard in serving dish and mix thoroughly. When broccoli is cooked, drain and place in dish. Mix well to coat with sauce and serve.

BROCCOLI WITH CHEESY VELVEETA SAUCE

Steps:

• Combine all ingredients except broccoli in microwaveable bowl.
• Microwave on HIGH 3 min. or until VELVEETA is completely melted, stirring after each minute.
• Pour over broccoli. Serve immediately.

CARROT BROCCOLI CASSEROLE

Steps:

• Place 1 in. of water in a saucepan; add carrots. Bring to a boil. Reduce heat; cover and simmer for 5-8 minutes or until crisp-tender. Add broccoli; cover and simmer 6-8 minutes longer or until vegetables are crisp-tender. drain and set aside. , In a small saucepan, cook and stir cheese and 1/4 cup butter until smooth. Stir in broccoli and carrots until combined., Melt the remaining butter; toss with cracker crumbs. Sprinkle a third of the mixture in a greased 2-1/2-qt. baking dish. Top with half the vegetable mixture. Repeat layers. Sprinkle with remaining crumb mixture. , Bake, uncovered, at 350° for 35-40 minutes or until heated through.

CARROTS IN CREAM AND MUSTARD SAUCE

Steps:

• Using a swivel-blade paring knife, peel carrots and trim off the ends. Put carrots in a saucepan and add water to cover. Bring to boil and cook about 7 minutes. Drain.
• Heat butter in a saucepan and add onion. Cook, stirring, until wilted. Add carrots and stir. Add cream, salt, pepper, mustard and parsley. Cook, stirring, about 1 minute.

BROCCOLI AND CARROTS IN CREAMY PARMESAN SAUCE

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.

QUICK BROCCOLI WITH MUSTARD SAUCE

Steps:

• Place broccoli in a steamer basket; place in a saucepan over 1 in. of water. Bring to a boil; cover and steam for 6-8 minutes or until crisp-tender. Meanwhile, in a small bowl, combine the mayonnaise, mustard and pickle juice. Serve over broccoli.

BROCCOLI AND CARROTS WITH CREAMY PARMESAN SAUCE

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.

BROCCOLI SPEARS WITH GARLIC SAUCE

Steps:

• Peel off tough outer skin of broccoli stem, then halve broccoli crosswise (top half with florets should equal length of bottom half). Cut bottom half (stem) lengthwise into 1/2-inch-wide wedges, then cut top half (stem with florets) into long spears with 1/2-inch-wide wedges.
• Heat a wok over high heat until beginning to smoke, then add canola oil and swirl to coat sides. Stir-fry garlic until golden, about 30 seconds, then add broccoli and stir-fry 5 minutes. Stir in oyster sauce and stock and cook, covered, until broccoli is crisp-tender, about 3 minutes. Remove from heat and toss with sesame oil.