Spring Vegetable Casserole

By polledl

Ingredients

• 8 small new potatoes1 small cauliflower, broken into florets
• 8 baby carrots
• 4 stalks asparagus, cut into 1-inch pieces
• 3 tablespoons butter
• 3 tablespoons all-purpose flour
• 2 cups milkSaltBlack pepper
• 3/4 cup (3 ounces) shredded Cheddar cheeseChopped fresh parsley

Details

Preparation time 25mins
Cooking time 40mins

Preparation

Step 1

1To cook vegetables, bring 1 inch water to a boil in 2-quart saucepan over high heat. Add potatoes; cover and return to a boil. Reduce heat to low. Simmer until the potatoes are tender, about 10 minutes; drain and set aside. Repeat cooking process with the cauliflower, carrots and asparagus, cooking separately just until crisp-tender.
.2Preheat oven to 350°F. Lightly grease a 2-quart casserole with butter or spray with nonstick cooking spray. Arrange vegetables in buttered casserole.
.3For sauce, melt butter in medium saucepan over medium heat. Stir in flour until smooth. Gradually stir in milk. Cook until thickened, stirring constantly. Season to taste with salt and black pepper. Add cheese, stirring until cheese is melted.
.4Pour sauce over vegetables and sprinkle with chopped parsley. Bake until heated through, about 15 minutes.
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