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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 6 |
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Veggies in a rich cheese sauce. Ingredients:
8 small red potatoes |
1 small cauliflower, cut into florets |
8 baby carrots |
4 stalks asparagus, trimmed and cut into 1-inch pieces |
3 tbs butter |
3 tbs all-purpose flour |
2 cups milk |
salt |
black pepper |
3/4 cup shredded chedder cheese |
chopped fresh parsley |
Directions:
1. 1- Bring a 2-quart saucepan of water to a boil over high heat.Add potatoes, cover anr retun to a boil. Reduce the heat to low. Simmer until potatoes are tender, adout 10 MINS. Remove potatoes with a slotted spoon and set aside. Repeat the cooking process with the cauliflower, cattots and aspargus, cooking just until crisp tender.
2. 2- Preheat the ocen to 350F. Lightly grease a 2- quart casserole with butter.
3. 3-Melt the butter in a medium saucepan over MED heat. Stir in the flour until smooth. Grarually stir in milk. Cook, stirring constantly, until thicken. Season to taste with satl & pepper. Add the cheese, stirring until melted.
4. 4- Arrange the veggies in the buttered casserole. Pour the sauce over the veggies and sprinkle with the parsley. Bake until heated through, about 15 MINS.
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