Preparation:
Remove outer leaves and stalk from cauliflower. Wash throroughly and separate into flowerets. Wash and trim broccoli into flowerets leaving 1 inch stalks. Wash, pare, and cut carrots into thin strips. Heat water to boiling in a Dutch oven. Arrange vegetables on a steamer rack and place in Dutch oven. Cover tightly and simmer until tender, 10 to 15 minutes. Melt butter in a small saucepan over a low flame. Stir in flour and salt. Cook, stirring constantley, until mixture bubbles. Gradually add milk. Cook, stirring constantly until sauce boils and thickens. Stir in cheese until melted. Combine vegetables with cheese sauce in a shallow dish. NOTE: 1/2 package (10 oz) frozen vegetables may be used in place of each fresh vegetable. |
