SPRING VEGGIE CASSEROLE : 8 small new potatoes 1 small cauliflower, broken into florets 8 baby carrots 4 stalks asparagus, cut into 1-inch pieces 3 tbsp. butter 3 tbsp. all-purpose flour 2 cups milk Salt Pepper 3/4 cup shredded cheddar cheese Chopped fresh parsley Step by Step: 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
Posted on: Fri, 28 Jun 2013 04:56:54 +0000