Cheese-topped Vegetables

Ingredients

• Servings: 6
• 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

Recipe

• 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.