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Vegetable Sauté with Simple Cream Sauce

Yield: 4 -6 servings
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 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
  • ⅛ teaspoon red pepper flakes
  • 2 tablespoons olive oil
  • ½ pound broccoli, florets cut into 1-inch pieces
  • 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 or chunks
  • ¼ cup low-sodium chicken broth
  • Salt and pepper, to taste

Instructions 

  • In a small bowl, combine cream, cream cheese, chives (or thyme), lemon juice, and pepper flakes. Whisk until well combined. Set aside.
  • 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.
  • 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.