Cheese Topped Vegetables

1. 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. 2

   If you want to add the carrot, do so about two minutes before desired tenderness).

3. 3

   Add broccoli and cauliflower.

4. 4

   Cook for 3 minutes.

5. 5

   Add carrot and cook for 2 minutes.

6. 6

   Drain vegetables in a colander.

7. 7

   Place mixture in a 2-quart baking dish.

8. 8

   Stir in peas; set aside.

9. 9

   To prepare the sauce, in a small saucepan, heat oil over medium heat.

10. 10

    Add flour; cook, stirring constantly, for 1 minute.

11. 11

    Gradually whisk in milk and broth.

12. 12

    Bring to a boil and cook, whisking frequently, for 3 minutes.

13. 13

    Remove from heat.

14. 14

    Stir in 1/2 cup of cheddar and the pepper.

15. 15

    Pour sauce over vegetables; stir until coated.

16. 16

    Sprinkle remaining cheddar over top.

17. 17

    Bake until cheese is bubbling, about 5 minutes.

18. 18

    Serve immediately.

* Per serving · 4 servings · Values may vary.