Cheese Topped Vegetables

Total Time: 30 mins Preparation Time: 25 mins Cook Time: 5 mins

Ingredients

• Servings: 6
• 2 cups broccoli florets
• 2 cups small cauliflower florets
• 1 cup carrot, thinly sliced (i personally omit)
• 1/2 cup frozen green pea, thawed
• 2 teaspoons vegetable oil
• 1 tablespoon flour
• 3/4 cup skim milk
• 1/4 cup chicken broth
• 3/4 cup cheddar cheese, shredded and divided
• 1/8 teaspoon fresh ground black pepper

Recipe

• 1 preheat oven to 400 degrees f. in a large saucepan, bring 2 quarts of water to a boil (to retain more nutrients and speed up the process, i place in a microwave safe bowl, add a couple of tablespoons of water and microwave for a few minute until crisp-tender, turning every minute or so. if you want to add the carrot, do so about two minutes before desired tenderness). add broccoli and cauliflower. cook for 3 minutes.
• 2 add carrot and cook for 2 minutes. drain vegetables in a colander. place mixture in a 2-quart baking dish. stir in peas; set aside.
• 3 to prepare the sauce, in a small saucepan, heat oil over medium heat. add flour; cook, stirring constantly, for 1 minute.
• 4 gradually whisk in milk and broth. bring to a boil and cook, whisking frequently, for 3 minutes. remove from heat. stir in 1/2 cup of cheddar and the pepper.
• 5 pour sauce over vegetables; stir until coated. sprinkle remaining cheddar over top. bake until cheese is bubbling, about 5 minutes. serve immediately.