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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 8 |
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These saucy vegetables are a colorful and satisfying side dish we enjoy often. Our daughter, an 11-year-old 4-H member, earned the Reserve Grand Champion ribbon at our local county fair with this recipe. Ingredients:
6 to 8 medium carrots, sliced 1/4 inch thick |
1/4 cup water |
3 cups frozen chopped broccoli |
2-1/4 cups frozen cauliflowerets |
2 jars (4-1/2 ounces each) whole mushrooms, drained |
2 tablespoons cornstarch |
1 teaspoon salt |
1/4 teaspoon pepper |
1-1/2 cups milk |
1/2 cup butter, melted, divided |
1 cup (4 ounces) shredded swiss cheese |
2 tablespoons parmesan cheese |
1/2 cup seasoned croutons |
Directions:
1. Place the carrots and water in a 3-qt. microwave-safe dish. Cover and microwave on high for 2 minutes. Add broccoli and cauliflower. Cover and microwave for 6-9 minutes or until vegetables are tender; drain. Add mushrooms; cover and set aside.
2. In another microwave-safe dish, combine the cornstarch, salt and pepper. Stir in milk and 6 tablespoons butter until smooth. Cover and microwave on high for 3-5 minutes or until thickened and smooth, stirring after every minute. Add Swiss cheese and Parmesan, stirring until melted.
3. Pour over the vegetables. Cover and microwave for 2-4 minutes or until heated through. Combine croutons and remaining butter; stir into vegetables. Yield: 8-10 servings.
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