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Print this Recipe    Vegetables Cheese

Cheese-Topped Vegetables
Servings 6

2 cups small broccoli flowerets
2 cups small cauliflower flowerets
1 cup thinly sliced carrot
1/2 cup frozen green peas, 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 shredded reduced-fat cheddar cheese
1/8 teaspoon freshly ground black pepper

Preheat oven to 400F. In a large saucepan, bring 2 quarts of water
to a boil. Add broccoli and cauliflower. Cook for 3 minutes. Add
carrot and cook for 2 minutes. Drain vegetables in a colander.
Place mixture in a 2 quart baking dish. 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. Bring to a boil and cook, whisking
frequently, for 3 minutes. Remove from heat. Stir in 1/2 cup of
cheddar and the pepper. Pour sauce over vegetables; stir until
coated. Sprinkle remaining cheddar over top. Bake until cheese is
bubbling, about 5 minutes. Serve immediately.


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