1 bunch of broccoli or 1 head of cauliflower or carrots
2 cups of water
1 tablespoon of salt
3 tablespoons of butter or margarine
For the sauce:
1/3 cup of butter or margarine
4 1/2 tablespoons of all-purpose flour
1/8 teaspoon of nutmeg
1/8 teaspoon of dried thyme
3/4 teaspoon of salt
1 cup of heavy cream or milk
1/4 cup of grated Parmesan cheese
1/4 cup of grated Swiss cheese
Panko breadcrumbs passed in butter
1 bunch of broccoli or 1 head of cauliflower or carrots
2 cups of water
1 tablespoon of salt
3 tablespoons of butter or margarine
For the sauce:
1/3 cup of butter or margarine
4 1/2 tablespoons of all-purpose flour
1/8 teaspoon of nutmeg
1/8 teaspoon of dried thyme
3/4 teaspoon of salt
1 cup of heavy cream or milk
1/4 cup of grated Parmesan cheese
1/4 cup of grated Swiss cheese
Panko breadcrumbs passed in butter
Place the vegetables, water, salt, and butter or margarine in a pot
Cover and let it come to a boil
Cook for 10 more minutes
Strain and reserve the liquid
Place the vegetables in a flat dish and prepare the sauce: heat the butter or margarine in a pot
Add the flour and spices, and cook for 2 minutes, stirring constantly
Remove from heat
Gradually add the vegetable liquid and heavy cream or milk, and stir well
Return to heat and cook, stirring constantly, until the sauce is thick and creamy
Add the cheeses and cover the vegetables with this cream
Place Panko breadcrumbs on top and bake in a moderate oven (170°F) for 30 minutes
This dish can be prepared ahead of time (except for the Panko breadcrumbs) and refrigerated
If desired, use the sauce with mixed vegetables
Serve 8-10 servings.
