Veggies with Creamy Chive and Onion Sauce

• 4 carrots (1/2 lb./225 g), sliced
• 4 cups small cauliflower florets
• 2 cups small broccoli florets
• 2 tsp. oil
• 2 green onions, thinly sliced
• 1 cup Philadelphia Chive & Onion Cream Cheese Product
• 1/3 cup milk

1. Bring carrots and cauliflower to boil in 1 inch water in Dutch oven or large deep skillet; cover.
2. Cook 2 min.
3. Add broccoli; cook, covered, 3 to 5 min.
4. or until vegetables are crisp-tender.
5. Meanwhile, heat oil in small saucepan on medium-high heat.
6. Add onions; cook and stir 1 min.
7. Add cream cheese product and milk; cook and stir 2 to 3 min.
8. or until cream cheese is completely melted and mixture is well blended, stirring frequently.
9. Drain vegetables; place in bowl.
10. Top with cream cheese sauce.

carrots, cauliflower, broccoli florets, oil, green onions, philadelphia chive , milk

Taken from www.kraftrecipes.com/recipes/veggies-creamy-chive-onion-sauce-187327.aspx (may not work)