Horseradish Veggies

Number of Servings: 4

1 bunch fresh broccoli
1 head fresh cauliflower
2 C. chicken bouillon
2 C. cream
2 Tbsp. horseradish

Prepare broccoli and cauliflower by removing leaves and thick stalks. Place in a large non-stick skillet with chicken bouillon. Cover and cook on medium heat for about 10 minutes. Vegetables should be al dente. Add 2 Tbsp. horseradish to 2 C. of cream and whip until smooth. Drain bouillon from broccoli and cauliflower and pour the cream and horseradish sauce over top.