Cheese-Topped Vegetables

Name: Cheese-Topped Vegetables
Yield: 6.0
Ingredients: 2.0 cup Small Broccoli Flowerets; 2.0 cup Small Cauliflower Flowerets; 1.0 cup Thinly Sliced Carrot; 0.5 cup Frozen Green Peas Thawed; 2.0 teaspoon Vegetable Oil; 1.0 tablespoon All Purpose Flour; 0.75 cup Skim Milk; 0.25 cup Reduced Sodium Chicken Broth; 0.75 cup Shredded Reduced Fat Cheddar Cheese; 0.125 teaspoon Freshly Ground Black Pepper

Cheese-Topped Vegetables is a home-style recipe made with Small Broccoli Flowerets, Small Cauliflower Flowerets, Thinly Sliced Carrot, Frozen Green Peas Thawed, Vegetable Oil, and All Purpose Flour. Serves 6.

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🍽 Für 6.0

Zutaten

2.0 cup Small Broccoli Flowerets
2.0 cup Small Cauliflower Flowerets
1.0 cup Thinly Sliced Carrot
0.5 cup Frozen Green Peas Thawed

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Zubereitung (Vorschau)

1
Preheat oven to 400F. In a large saucepan, bring 2 quarts of water
2
to a boil. Add broccoli and cauliflower. Cook for 3 minutes. Add

carrot and cook for 2 minutes. Drain vegetables in a colander.

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