Broccoli And Carrots In Cream Cheese 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

CHEESE SAUCE FOR BROCCOLI AND CAULIFLOWER



Cheese Sauce for Broccoli and Cauliflower image

The basic white sauce that your mother probably taught you, with cheese thrown in for yumminess. Definitely helps to convinces kids to eat their vegetables!

Provided by Samantha Webb

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 15m

Yield 6

Number Of Ingredients 5

2 tablespoons butter
2 tablespoons all-purpose flour
1 cup milk
1 ½ cups shredded Cheddar cheese
1 pinch salt and ground black pepper to taste

Steps:

  • Melt butter in a saucepan over medium heat; whisk flour into butter until smooth. Pour milk into butter mixture and stir with a wooden spoon to combine. Cook and stir until mixture thickens, about 3 minutes. Add Cheddar cheese and stir until cheese is melted, about 3 minutes more. Season with salt and pepper.

Nutrition Facts : Calories 177.6 calories, Carbohydrate 4.3 g, Cholesterol 43.1 mg, Fat 14 g, Fiber 0.1 g, Protein 8.7 g, SaturatedFat 8.9 g, Sodium 245.3 mg, Sugar 2.1 g

BROCCOLI AND CARROT CHEESE BAKE



Broccoli and Carrot Cheese Bake image

A creamy sauce flavored with cheese makes vegetables so much more appealing to my crowd. This holiday side dish will please even the pickiest veggie-phobics. It uses vegetables that are available year-round, so it works for Easter as well as winter holiday meals. -Trisha Kruse, Eagle, Idaho

Provided by Taste of Home

Categories     Side Dishes

Time 55m

Yield 9 servings.

Number Of Ingredients 10

2 cups thinly sliced fresh carrots
2 cups fresh broccoli florets
3 large eggs
2 cups 2% milk
1/4 cup butter, melted
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1/4 teaspoon pepper
1-1/2 cups (6 ounces) grated Gruyere or Swiss cheese, divided
6 cups cubed egg bread

Steps:

  • Place carrots and broccoli in a steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam 3-4 minutes or until crisp-tender., Preheat oven to 325°. In a large bowl, whisk eggs, milk, butter, salt, nutmeg and pepper. Stir in vegetables and 1 cup cheese. Gently stir in bread., Transfer to a greased 11x7-in. baking dish; sprinkle with remaining cheese. Bake, uncovered, 30-35 minutes or until a knife inserted in the center comes out clean. Let stand 10 minutes before serving.

Nutrition Facts : Calories 261 calories, Fat 16g fat (8g saturated fat), Cholesterol 122mg cholesterol, Sodium 428mg sodium, Carbohydrate 18g carbohydrate (5g sugars, Fiber 2g fiber), Protein 13g protein.

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

VEGGIES WITH CREAMY CHIVE AND ONION SAUCE



Veggies with Creamy Chive and Onion Sauce image

This creamy chive and onion sauce is just the thing to get veggie-resistant kids (and grown-ups) to enjoy carrots, cauliflower and broccoli.

Provided by My Food and Family

Categories     Home

Time 30m

Yield Makes 8 servings, 3/4 cup each.

Number Of Ingredients 7

4 carrots (1/2 lb.), sliced
4 cups small cauliflower florets
2 cups small broccoli florets
2 tsp. oil
2 green onions, thinly sliced
1 tub (8 oz.) PHILADELPHIA Chive & Onion Cream Cheese Spread
1/3 cup milk

Steps:

  • 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 to 3 min. or until cream cheese is melted, stirring frequently.
  • Drain vegetables; place in serving dish. Top with cream cheese sauce.

Nutrition Facts : Calories 130, Fat 9 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 30 mg, Sodium 190 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 4 g

BAKED CARROTS WITH CHEESE SAUCE



Baked Carrots with Cheese Sauce image

Provided by Ila Walrath

Categories     Milk/Cream     Cheese     Vegetable     Side     Bake     Casserole/Gratin     Cheddar     Cornmeal     Celery     Carrot     Winter     Bon Appétit     Ohio     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 servings

Number Of Ingredients 8

4 pounds large carrots, peeled, cut into 1/3-inch-thick rounds
1/4 cup (1/2 stick) butter
1/2 medium onion, chopped
1 cup chopped celery
1 cup (packed) coarsely grated sharp cheddar cheese (about 4 ounces)
1 tablespoon all purpose flour
1 cup whipping cream
1/3 cup crushed corn bread stuffing mix

Steps:

  • Preheat oven to 400°F. Butter 13x9x2-inch glass baking dish. Steam carrots until almost tender, about 20 minutes. Transfer carrots to prepared dish. Melt butter in heavy medium skillet over medium-high heat. Add onion and celery and sauté until beginning to soften, about 5 minutes. Mix vegetables into carrots. Combine cheese and flour in medium bowl. Toss to coat cheese evenly with flour; mix in cream. Stir cheese mixture into carrot mixture. Sprinkle stuffing mix over. Bake carrots uncovered until sauce is bubbling thickly and topping is crusty, about 20 minutes.

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