Vegetable Crunch Recipe

Name: Vegetable Crunch
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb. cauliflower florets; 3 carrots, sliced thinly; 1 1/2 c. peas; 6 Tbsp. margarine or butter; 6 Tbsp. whole wheat flour; 2 1/4 c. milk; 1 1/2 c. grated Cheddar cheese; 6 Tbsp. whole wheat bread crumbs; 3 tsp. sesame seed; salt and pepper to taste

Servings: persons

1 lb. cauliflower florets
3 carrots, sliced thinly
1 1/2 c. peas
6 Tbsp. margarine or butter
6 Tbsp. whole wheat flour
2 1/4 c. milk
1 1/2 c. grated Cheddar cheese
6 Tbsp. whole wheat bread crumbs
3 tsp. sesame seed
salt and pepper to taste

1
Cook cauliflower and carrots in boiling water for 8 minutes. Add peas and cook for 4 minutes.
2
Drain and keep warm.
3
Melt margarine in a pan; remove from heat and stir in flour.
4
Blend in the milk and salt and pepper.
5
Return to boil, stirring constantly, until thickened.
6
Cook for 2 minutes, then mix in half of the cheese and cooked vegetables.
7
Turn into large ovenproof dish and sprinkle with bread crumbs, remaining cheese and sesame seed.
8
Broil 3 to 4 minutes until golden brown.

825

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: 1 lb. cauliflower florets, 3 carrots, sliced thinly, 1 1/2 c. peas, 6 Tbsp. margarine or butter, and more.

Yes, Vegetable Crunch falls under the General 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.

Vegetable Crunch

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