Mixed Vegetables with Instant Cream Sauce by america's test kitchen

INGREDIENTS

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INSTRUCTIONS

Serves 4

2	tablespoons heavy cream

1	ounce cream cheese

2	tablespoons minced fresh chives

2	teaspoons lemon juice

⅛	teaspoon red pepper flakes

2	tablespoons olive oil

½	pound broccoli, florets cut into 1-inch pieces, stalks peeled and sliced 1/4 inch thick

½	pound cauliflower florets, cut into 1-inch pieces

½	pound carrots, peeled and sliced 1/4 inch thick

1	red bell pepper, stemmed, seeded, and cut into 1/2-inch-wide strips

¼	cup low-sodium chicken broth

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