A delightful dish featuring tender vegetables coated in a rich and creamy garlic Parmesan sauce.
Place the broccoli and carrots in a saucepan with enough water to cover the bottom.
Cut the vegetables into uniform sizes for even cooking.
Bring the water to a boil and steam the vegetables until tender.
Cover the saucepan with a lid to speed up the steaming process.
In another saucepan, melt the butter over medium heat.
Use a non-stick saucepan to prevent sticking.
Add the minced garlic to the melted butter and sauté until fragrant.
Be careful not to burn the garlic as it can turn bitter.
Stir in the cream cheese, milk, and Parmesan cheese until smooth.
Stir constantly to ensure the sauce is lump-free.
Season the sauce with salt and pepper to taste.
Taste the sauce before adding salt as Parmesan can be salty.
Drain the cooked vegetables and place them on a serving dish.
Shake off excess water to avoid diluting the sauce.
Pour the sauce over the vegetables and garnish with snipped chives.
Serve immediately for the best flavor and texture.
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