Carrot Broccoli Spears With Velveeta Mustard Sauce Recipes

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.

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 CARROT CHOWDER

Steps:

• In a large saucepan, combine the first six ingredients. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until vegetables are tender. Add 3 cups milk, bouillon, Worcestershire sauce, salt and pepper. , In a small bowl, combine flour and remaining milk until smooth; gradually stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in cheese just until melted.

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:

• Break the broccoli into bite-sized florets. Peel the woody stem and slice the softer stem inside into 1/2-inch thick rounds.
• Steam until just tender, about 5 minutes. While the broccoli is steaming, whisk the dressing ingredients together in a serving bowl.
• Add the steamed broccoli and toss to mix.
• Serve immediately.

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.