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Vegetables au GratinVegetables au Gratin   

  • 8 cups assorted vegetables, cut into chunks (cauliflower, broccoli, carrots, green beans, peas, baby potatoes, asparagus, squash, etc.)
  • 2/3 cup butter
  • 1/4 teaspoon hing
  • 1/4 teaspoon nutmeg
  • 2/3 cup flour
  • 5 cups warm milk
  • 2 teaspoons salt
  • 3/4 teaspoon white ground pepper
  • 8 ounces grated cheddar cheese
  • 1 tablespoon butter
  • 2 tablespoon chopped fresh parsley

No of Servings:6
Preperation Time:15 (minuts)
Cooking Time:25 (minuts)
Rating:5,00 (1 Votes)
Date added;:20.Aug.2008
DescriptionDescription  Lightly steamed vegetables in a cheese sauce, topped with grated cheese and baked until golden brown.
InstructionsInstructions  Preheat oven to 400 degrees F. Lightly steam vegetables until cooked but still firm. Melt butter in a medium saucepan over moderate heat. Remove pan from heat and add hing and nutmeg. Stir in the flour with a wooden spoon to make a roux. Gradually add milk, stirring constantly to avoid lumps. Return pan to heat a bring to a light boil, stirring constantly. Reduce heat and simmer for 1 minute until sauce is thick and smooth. Add salt, pepper and half of the grated cheese. Add the vegetables and mix well. Spoon the vegetables into a buttered baking dish. Cover with remaining cheese and dot with butter. Bake for 25 minutes until top is golden brown. Garnish with parsley.

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