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Mixed Vegetables with Instant Cream Sauce


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  • 2 Tbsp heavy cream
  • 1 oz cream cheese
  • 2 Tbsp minced fresh chives
  • 2 tsp lemon juice
  • 1/8 tsp red pepper flakes
  • 2 Tbsp olive oil
  • 1/2 lb broccoli, florets cut into 1-inch pieces, stalks peeled and sliced 1/4 in thick
  • 1/2 lb cauliflower florets, cut into 1 inch pieces
  • 1/2 lb carrots, peeled and sliced 1/4 in thick
  • 1 red bell pepper, stemmed, seeded, and cut into 1/2 inch wide strips
  • 1/4 cup chicken broth
  • salt and pepper



Step 1

Combine cream, cream cheese, chives, lemon juice, and pepper flakes in bowl, set aside
Heat oil in 12 inch nonstick skillet over medium-high heat until just smoking
Add broccoli, cauliflower, carrots and pepper and cook, stirring occasionally, until vegs are spotty brown, 4-6 mins
Stir in broth, cover, and reduce heat to medium- low
Cook until vegetables are nearly tender, about 2 mins
Remove lid and cook until liquid evaporates and vegs are tender, about 1 min
Stir in cream mixture
Season with salt and pepper to taste

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