2 tablespoons heavy cream
1 ounce (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
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.
Recipe Source: adapted from Cook’s Country Oct/Nov 2011 recipe and photo found on melskitchencafe.com