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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
2 cups broccoli florets (small) |
2 cups cauliflower florets (small) |
1 cup carrot, thinly sliced |
1/2 cup frozen green pea, thawed |
2 teaspoons vegetable oil |
1 tablespoon all-purpose flour |
3/4 cup skim milk |
1/4 cup reduced-sodium chicken broth |
3/4 cup low-fat cheddar cheese |
1/8 teaspoon fresh ground black pepper |
Directions:
1. Preheat oven to 400: F.
2. In a large saucepan, bring 2 quarts of water to a boil.
3. Add broccoli and cauliflower.
4. Cook for 3 minutes.
5. Add carrot and cook for 2 minutes.
6. Drain vegetables in a colander.
7. Place mixture in a 2 quart baking dish.
8. Stir in peas; set aside. To prepare the sauce, in a small saucepan, heat oil over medium heat. Add flour; cook, stirring constantly, for 1 minute. Gradually whisk in milk and broth.
9. Bring to a boil and cook, whisking frequently, for 3 minutes.
10. Remove from heat. Stir in = cup of cheddar and the pepper.
11. Pour sauce over vegeta bles; stir until coated.
12. Sprinkle remaining cheddar over top.
13. Bake until cheese is bubbling, about 5 minutes.
14. Serve immediately.
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