1/2 cup of cauliflower florets
2 carrots
2 cups of broccoli
For the sauce:
1 cup of hot milk
2 tablespoons of all-purpose flour
2 tablespoons of room temperature butter
2 tablespoons of grated cheddar, Gouda or Swiss cheese
2 tablespoons of grated Parmesan cheese
salt and black pepper to taste
4 tablespoons of butter
1/2 cup of cauliflower florets
2 carrots
2 cups of broccoli
For the sauce:
1 cup of hot milk
2 tablespoons of all-purpose flour
2 tablespoons of room temperature butter
2 tablespoons of grated cheddar, Gouda or Swiss cheese
2 tablespoons of grated Parmesan cheese
salt and black pepper to taste
4 tablespoons of butter
Cook the legumes in boiling water with salt, one at a time, until they are cooked through and still slightly crisp
If preferred, steam them instead
Prepare the sauce: in a blender or food processor, combine the milk, flour, butter, and cheeses
Blend on high for 10 seconds
Transfer to a saucepan and cook over low heat for 3 minutes, stirring occasionally
Check the seasoning and, when ready to serve, add an additional 2 tablespoons of butter to the little pieces, stirring well
Serve the sauce over the legumes
Or, if preferred, place the legumes in a baking dish, cover with the sauce, and bake until golden brown
Yield: 4 servings of legumes and 20 tablespoons of sauce.
