Cheese Topped Vegetables Recipe

Name: Cheese Topped Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups broccoli florets; 2 cups small cauliflower florets; 1 cup carrot, thinly sliced (I personally omit); ½ cup frozen green pea, thawed; 2 teaspoons vegetable oil; 1 tablespoon flour; ¾ cup skim milk; ¼ cup chicken broth; ¾ cup cheddar cheese, shredded and divided; ⅛ teaspoon fresh ground black pepper

Servings: persons

2 cups broccoli florets
2 cups small cauliflower florets
1 cup carrot, thinly sliced (I personally omit)
½ cup frozen green pea, thawed
2 teaspoons vegetable oil
1 tablespoon flour
¾ cup skim milk
¼ cup chicken broth
¾ cup cheddar cheese, shredded and divided
⅛ teaspoon fresh ground black pepper

1
Preheat oven to 400 degrees F. In a large saucepan, bring 2 quarts of water to a boil (to retain more nutrients and speed up the process, I place in a microwave safe bowl, add a couple of tablespoons of water and microwave for a few minute until crisp-tender, turning every minute or so.
2
If you want to add the carrot, do so about two minutes before desired tenderness).
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.
9
To prepare the sauce, in a small saucepan, heat oil over medium heat.
10
Add flour; cook, stirring constantly, for 1 minute.
11
Gradually whisk in milk and broth.
12
Bring to a boil and cook, whisking frequently, for 3 minutes.
13
Remove from heat.
14
Stir in 1/2 cup of cheddar and the pepper.
15
Pour sauce over vegetables; stir until coated.
16
Sprinkle remaining cheddar over top.
17
Bake until cheese is bubbling, about 5 minutes.
18
Serve immediately.

257

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 cups broccoli florets, 2 cups small cauliflower florets, 1 cup carrot, thinly sliced (I personally omit), ½ cup frozen green pea, thawed, and more.

Yes, Cheese Topped Vegetables falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cheese Topped Vegetables

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