Cheese-Topped Vegetables
Ingredients
- 2 cups broccoli florets (small) ⓘ
- 2 cups cauliflower florets (small) ⓘ
- 1 cup carrot, thinly sliced
- 12 cup frozen green pea, thawed ⓘ
- 2 teaspoons vegetable oil ⓘ
- 1 tablespoon all-purpose flour ⓘ
- 34 cup skim milk ⓘ
- 14 cup reduced-sodium chicken broth ⓘ
- 34 cup low-fat cheddar cheese ⓘ
- 18 teaspoon fresh ground black pepper
Instructions
- Preheat oven to 400: F.
- 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 = cup of cheddar and the pepper.
- Pour sauce over vegeta bles; stir until coated.
- Sprinkle remaining cheddar over top.
- Bake until cheese is bubbling, about 5 minutes.
- Serve immediately.
Nutrition & Diet Analysis (per serving)
481
kcal
24% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).