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Spring Vegetable Casserole |
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18 small new potatoes
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8 baby carrots |
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1 small cauliflower, broken into florets
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4 stalks asparagus, cut into 1-inch pieces |
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3 tbsp. butter |
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3 tbsp. all-purpose flour |
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2 cups milk
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Salt |
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Pepper |
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Chopped fresh parsley |
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3/4 cup shredded cheddar cheese |
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- Bring 2 inches of water to a boil in a 2-quart saucepan over high heat. Add potatoes; cover and return to a boil. Reduce heat to low. Simmer until the potatoes are tender, about 10 minutes; drain and set aside.
- Repeat cooking process with the cauliflower, carrots and asparagus, cooking separately just until crisp tender.
- Preheat oven to 350º.
- Lightly grease a 2-quart casserole with butter or spray with nonstick cooking spray.
- Arrange vegetables in buttered casserole.
- For sauce, melt butter over medium heat. Stir in flour until smooth. Gradually stir in milk.
- Cook until thickened, stirring constantly. Add cheese, stirring until cheese is melted. Season to taste with salt and pepper.
- Pour sauce over vegetables and sprinkle with chopped parsley. Bake until heated through, about 15-20 minutes.
Yield: 4-6 servings
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