Spring Casserole

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Spring Casserole

 

8 small new potatoes

1 small cauliflower, cut into florets

8 baby carrots

4 spears asparagus, trimmed and cut into 1 " pieces

3 TB butter

3 TB all purpose flour

2 cups milk

Salt and ground black pepper

3/4 cup shredded Cheddar cheese

Chopped fresh parsley

 

1. Bring a 2 quart sauce pan of water to a boil over high heat. Add the

potatoes; cover and return to a boil.

Reduce the heat to low. Simmer until the potatoes are tender, about 10

minutes. Remove the potatoes

with a slotted spoon and set aside. Repeat the cooking process with the

cauliflower, carrots and asparagus, cooking just until crisp tender.

 

2. Preheat the oven to 350º F. Lightly grease a 2 quart casserole with butter

or spray with nonstick cooking

spray.

 

3. Melt the butter in a medium sauce pan over medium heat. Stir in the flour

until smooth. Gradually stir in t

he milk. Cook, stirring constantly, until thickened. Season to taste with

salt and black pepper. Add the cheese, stirring until melted.

 

4. Arrange the vegetables in the buttered casserole. Pour the sauce over the

vegetables and sprinkle with the parsley. Bake until heated through, about 15

minutes.

 

Makes: 6 servings.