Food recipes
Cheese Topped Vegetables
Cheese Topped Vegetables Ingredients: broccoli, raw cauliflower, raw carrots, raw peas, green, frozen, unprepared oil, olive, salad or cooking wheat flour, white, all-purpose, unenriched milk, fluid, 1% fat, without a...
Cheese Topped Vegetables
Ingredients:
broccoli, raw
cauliflower, raw
carrots, raw
peas, green, frozen, unprepared
oil, olive, salad or cooking
wheat flour, white, all-purpose, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
soup, chicken broth or bouillon, dry
cheese, cheddar
spices, pepper, black
Directions:
Preheat oven to 400 degrees F. In a large saucepan, bring 2 quarts of water to a boil (to retain more nutrients and speed up the process, I place in a microwave safe bowl, add a couple of tablespoons of water and microwave for a few minute until crisp-tender, turning every minute or so.
If you want to add the carrot, do so about two minutes before desired tenderness).
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 1/2 cup of cheddar and the pepper.
Pour sauce over vegetables; stir until coated.
Sprinkle remaining cheddar over top.
Bake until cheese is bubbling, about 5 minutes.
Serve immediately.
Ingredients:
broccoli, raw
cauliflower, raw
carrots, raw
peas, green, frozen, unprepared
oil, olive, salad or cooking
wheat flour, white, all-purpose, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
soup, chicken broth or bouillon, dry
cheese, cheddar
spices, pepper, black
Directions:
Preheat oven to 400 degrees F. In a large saucepan, bring 2 quarts of water to a boil (to retain more nutrients and speed up the process, I place in a microwave safe bowl, add a couple of tablespoons of water and microwave for a few minute until crisp-tender, turning every minute or so.
If you want to add the carrot, do so about two minutes before desired tenderness).
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 1/2 cup of cheddar and the pepper.
Pour sauce over vegetables; stir until coated.
Sprinkle remaining cheddar over top.
Bake until cheese is bubbling, about 5 minutes.
Serve immediately.