INGREDIENTS

INSTRUCTIONS

1. Preheat oven to 400 degrees F. In a large sauce pan, bring 2 quarts of
water to a boil. Add broccoli and cauliflower. Cook for 3 minutes. 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.
2. To prepare the sauce, in a small sauce pan, heat oil over medium heat.
Add flour; cook, stirring constantly, for 1 minute.
3. 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.
4. Pour sauce over vegetables; stir until coated. Sprinkle remaining
cheddar over top. Bake until cheese is bubbling, about 5 minutes. Serve
immediately.
Short Cut: Use thawed frozen vegetables instead of fresh--there is no need
to precook them.
Per Servings: Calories (113--34% from fat); Carbohydrates (11g); Protein
(8g); Sodium (178mg); Fat (4g); Cholesterol (11mg)
NOTES : A rich-tasting, low-fat cheese sauce gives these vegetables
universal appeal.
Health Check: Carrots are a rich souce of vitamin A; the cheese sauce is
made from skim milk; cauliflower and broccoli add iron.
Cooking Tips: When buying cauliflower look for heavy, compact white or
cream-colored heads free of brown discoloration. Avoid heads with spreading
flowerets.
To cut cauliflower flowerets, trim the leaves and remove the stem close to
the head. Slice off the flowerets from around the inner core.
MY PERSONAL NOTES: I substituted mushrooms for the cauliflower and I
omitted the peas and added extra carrots. Still tasted great!
Recipe by: Healthy Meals In Minutes
Posted to TNT Recipes Digest by pebenitez@juno.com (Phyllis E. Benitez) on
Mar 4, 1998

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