Broccoli And Carrots In Creamy Parmesan Sauce

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

1. Place broccoli and carrots in 1 inch of water in a saucepan and bring to a boil.
2. Boil 5-7 minutes or until vegetables are crisp-tender or done to your liking. Drain and keep warm.
3. 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.
4. Season with salt and pepper to your taste.
5. Plate hot vegetables and cover with cheese sauce.
6. Sprinkle with snipped chives.

broccoli florets, baby carrots, fresh chives, parmesan sauce, cream cheese, parmesan cheese, milk, butter, garlic, salt

Taken from www.food.com/recipe/broccoli-and-carrots-in-creamy-parmesan-sauce-258116 (may not work)