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Vegetable Sauté with Simple Cream Sauce

A simple and flavorful recipe that's sure to be a favorite.

Prep Time
20 mins
Cook Time
20 mins
Total Time
30 mins
Servings: 4 -6 servings
Course: Side Dish
Cuisine: American

Ingredients

  • 2 2 tablespoons heavy cream
  • 2 2 tablespoons cream cheese
  • 2 2 tablespoons minced fresh chives or 1/2 teaspoon dried thyme
  • 2 2 teaspoons lemon juice
  • ⅛ ⅛ teaspoon red pepper flakes
  • 2 2 tablespoons olive oil
  • ½ ½ pound broccoli florets cut into 1-inch pieces
  • ½ ½ pound cauliflower florets cut into 1-inch pieces
  • ½ ½ pound carrots peeled and sliced 1/4-inch thick
  • 1 1 red bell pepper stemmed, seeded and cut into 1/2-inch wide strips or chunks
  • ¼ ¼ cup low-sodium chicken broth
  • salt and pepper to taste

Instructions

    Cup of Yum
  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.

Nutrition Information

Serving 1 Serving Calories 182kcal (9%) Carbohydrates 15g (5%) Protein 4g (8%) Fat 13g (20%) Saturated Fat 4g (20%) Cholesterol 18mg (6%) Sodium 108mg (5%) Fiber 5g (20%) Sugar 6g (12%)

Nutrition Facts

Serving: 4-6 servings

Amount Per Serving

Calories

% Daily Value*

Serving 1 Serving
Calories 182kcal 9%
Carbohydrates 15g 5%
Protein 4g 8%
Fat 13g 20%
Saturated Fat 4g 20%
Cholesterol 18mg 6%
Sodium 108mg 5%
Fiber 5g 20%
Sugar 6g 12%

* Percent Daily Values are based on a 2,000 calorie diet.