Broccoli and Carrots in Cream Cheese Sauce
Transform your everyday vegetables into something truly irresistible with this recipe for Broccoli and Carrots in Cream Cheese Sauce. Tender-crisp broccoli florets and sweet carrot rounds are blanched to perfection, then enveloped in a rich, velvety cream cheese sauce flavored with garlic and black pepper. This easy side dish boasts a luxurious yet approachable blend of creamy textures and vibrant colors, making it an ideal accompaniment to roasted meats, pastas, or hearty grains. With the optional addition of Parmesan for an extra savory kick, this recipe promises a satisfying dish that’s both comforting and nutrient-packed. Ready in just 35 minutes, it’s the perfect way to elevate your vegetable game with minimal effort!
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Recipe Information
Ingredients
- 400 g Broccoli florets
- 300 g Carrots
- 2 tbsp Unsalted butter
- 2 tbsp All-purpose flour
- 2 cups Milk
- 120 g Cream cheese
- 0.5 tsp Garlic powder
- 0.5 tsp Salt
- 0.25 tsp Black pepper
- 2 tbsp Shredded Parmesan cheese (optional)
- 4 cups Water
Instructions
Wash the broccoli florets and peel the carrots. Slice the carrots into thin rounds.
Bring a pot of 4 cups of water to a boil. Add the broccoli and carrots, and blanch them for 3-5 minutes, or until tender-crisp.
Drain the vegetables and set them aside. Rinse briefly with cold water to stop the cooking process.
In a medium saucepan over medium heat, melt the butter. Once melted, whisk in the all-purpose flour, stirring constantly to form a smooth paste. Cook for 1 minute to remove the raw flour taste.
Gradually add the milk to the saucepan, whisking continuously to keep the sauce smooth. Bring the mixture to a gentle simmer.
Add the cream cheese to the saucepan, stirring until fully melted and incorporated into the sauce.
Season the sauce with garlic powder, salt, and black pepper. If using Parmesan cheese, stir it in at this stage for an extra savory flavor.
Add the cooked broccoli and carrots to the cream cheese sauce, stirring gently to coat the vegetables evenly.
Cook for an additional 2-3 minutes over low heat to warm the vegetables through and allow them to absorb the flavors of the sauce.
Remove from heat and transfer to a serving dish. Serve warm as a side dish for roasted meats, pasta, or rice.
Nutrition Facts
Calories |
996 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.4 g | 71% | |
| Saturated Fat | 32.3 g | 161% | |
| Polyunsaturated Fat | 2.4 g | ||
| Cholesterol | 173 mg | 58% | |
| Sodium | 2252 mg | 98% | |
| Total Carbohydrate | 91.1 g | 33% | |
| Dietary Fiber | 18.7 g | 67% | |
| Total Sugars | 47.3 g | ||
| Protein | 46.2 g | 92% | |
| Vitamin D | 5.4 mcg | 27% | |
| Calcium | 1188 mg | 91% | |
| Iron | 5.4 mg | 30% | |
| Potassium | 1922 mg | 41% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
