Vegetable Bake

This is a favorite of mine every Thanksgiving and Christmas. It was always a sure fire way to get me to eat more veggies.

• Ready In: 1 hr 30 mins
• Serves: 4-6

Ingredients

• 3  large carrots, Sliced Diagonally
• 1 1⁄2 lbs broccoli, Chopped
• 1  medium cauliflower head, Chopped

• Sauce

• 5  tablespoons butter
• 5  tablespoons flour
• 2 3⁄4 cups milk
• 1  tablespoon Dijon mustard (Can use regular mustard)
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon pepper
• 1 1⁄2 cups cheddar cheese, Grated
• 2  tablespoons parsley, Chopped

• Topping

• 2  tablespoons butter, Melted
• 1  cup  fine dry breadcrumb
• 1⁄3 cup parmesan cheese, Grated
• 2  tablespoons parsley, Chopped

Directions

1. Slice carrots diagonally (Circles on an angle) ¼ inch thick.
2. Cut off broccoli stems and peel the steams smooth.
3. Cut the stems into thick circles, slice large broccoli flowerettes in half lengthwise through steams.
4. Break cauliflower into flowerettes – cut large ones lengthwise through steams.
5. Arrange Carrots, broccoli steams and cauliflowerettes in a steamer and steam over boiling water for 9 minutes or until tender.
6. For Sauce: Melt butter in a pan over medium heat, stir in flour and blend until smooth.
7. Gradually add in the milk.
8. Cook – stirring constantly until smoothly thickened.
9. Stir in Mustard, Salt, Pepper, Cheese, and parsley.
10. Pour half the sauce into a 3 Quart casserole dish.
11. Add cooked vegetables; mix gently then top with remaining sauce and gently mix again.
12. Cover and refrigerate until ready to bake.
13. Topping: For topping combine all ingredients except parsley.
14. Before baking – Sprinkle with topping and bake covered at 325º F for approximately 1 hour or until hot and bubbly in the center.
15. Sprinkle with chopped parsley.