Vegetable Sauté with Simple Cream Sauce

This side recipe, Vegetable Sauté with Simple Cream Sauce, leans on heavy cream, cream cheese and minced fresh chives. It makes 4 -6 servings and takes about 30 minutes.

• Yield 4 -6 servings
• Ready in 30 minutes
• Prep 20 minutes
• Cook 10 minutes

Ingredients

• 2 tablespoons heavy cream
• 2 tablespoons cream cheese
• 2 tablespoons minced fresh chives (or 1/2 teaspoon dried thyme)
• 2 teaspoons lemon juice
• 1/8 teaspoon red pepper flakes
• 2 tablespoons olive oil
• 1/2 pound broccoli (florets cut into 1-inch pieces)
• 1/2 pound cauliflower florets cut into 1-inch pieces
• 1/2 pound carrots (peeled and sliced 1/4-inch thick)
• 1 red bell pepper (stemmed, seeded and cut into 1/2-inch wide strips or chunks)
• 1/4 cup low-sodium chicken broth
• Salt and pepper (to taste)

Instructions

1. In a small bowl, combine cream, cream cheese, chives (or thyme), lemon juice, and pepper flakes. Whisk until well combined. Set aside.
2. In a large 12-inch nonstick skillet, heat the oil over medium heat until rippling and hot. Add broccoli, cauliflower, carrots, and bell pepper and cook, stirring occasionally, until the vegetables are slightly tender, 4 to 6 minutes. Stir in the broth, cover and reduce heat to medium low. Cook until the vegetables are crisp tender, about 2 minutes.
3. Remove the lid and cook until the liquid evaporates and the vegetables are tender, about 1 minute. Stir in the cream mixture. Season with salt and pepper to taste. Serve immediately.

Give it a minute off the heat, then serve it while it is still hot.