Philadelphia Hodge Podge

Ingredients

• 1 tbsp. of extra virgin olive oil
• 2 cloves garlic, thinly sliced
• 1 onion, thinly sliced
• 1 leek, well rinsed and quartered lengthwise using the only the white and light green parts.
• 8 small new potatoes, scrubbed and cut into quarters
• 6 new carrots, peeled, and cut lengthwise on the diagnol into matchstick size pieces
• 2 cup(s) of low sodium chicken or vegetable broth
• zest from one whole lemon
• 6 small Brussels sprouts cut in half
• 2 handfuls green beans, tips removed, cut in half
• 1/4 cup(s) of Philadelphia Light Cream Cheese
• 1/4 tsp. of kosher salt
• 1/2 tsp. of freshly ground black pepper
• 1/4 cup(s) of chopped fresh baby dill
• 1/4 cup(s) of chopped fresh parsley
• 1 tbsp. of chopped fresh parsley for garnish
  

Directions

1. Saute garlic on medium low heat for one minute in a large, deep, nonstick skillet.
2. Add the onions, leek, kosher salt and 1/4 tsp black pepper and continue to saute for five minutes just until the onions become soft.
3. Add the potatoes and carrots. Mix well with the leeks and onions and then cover with the 2 cups of low sodium broth and lemon zest. Stir well and increase heat to high. Bring to a boil and then continue to simmer for five minutes.
4. Add the beans and Brussels sprouts and continue to simmer for 7-10 minutes with a lid on - just until the vegetables are tender.
5. Drain the vegetables into a large bowl reserving the broth.
6. Return the broth to your pan and turn to medium high. Boil for about 3 minutes to reduce.
7. Turn the heat to medium, add the Philadelphia Cream Cheese and continue to stir as it melts into the sauce. The sauce will continue to reduce and thicken as the cream cheese incorporates into the sauce.
8. Pour cream sauce over the vegetables, add the fresh herbs and the rest of the pepper and stir. Serve sprinkled with additional parsley family style in a large bowl.