Veggies with Creamy Chive and Onion Sauce

Ingredients

• 2 cups broccoli florets 
• 0.5 lb carrots sliced
• 4 cups cauliflower florets 
• 8 oz philadelphia chive & onion cream cheese spread 
• 2  green onions thinly sliced
• 0.3 cup milk 
• 2 tsp oil 

Equipment

• frying pan
• sauce pan
• dutch oven

Directions

1. Bring carrots and cauliflower to boil in 1 inch water in Dutch oven or large deep skillet; cover. Cook 2 min.
2. Add broccoli; cook, covered, 3 to 5 min. or until vegetables are crisp-tender.
3. Meanwhile, heat oil in small saucepan on medium-high heat.
4. Add onions; cook and stir 1 min.
5. Add cream cheese spread and milk; cook and stir 2 to 3 min. or until cream cheese is melted, stirring frequently.
6. Drain vegetables; place in serving dish. Top with cream cheese sauce.