Ingredients

Instructions

  1. Divide cauliflower into florets.
  2. Cut carrots diagonally into 1/4 inch slices.
  3. In saucepan of boiling salted water, cook cauliflower until tender crisp, about 8 minutes; remove with slotted spoon and drain in colander.
  4. Cook carrots in same water until tender crisp, about 8 minutes; remove with slotted spoon and add to cauliflower.
  5. Measure and remove 1/2 cup cooking liquid.
  6. For the sauce, in a heavy pan melt butter, stir in flour and cook, stirring constantly, for 3-4 minutes without browning.
  7. Whisk in reserved cooking liquid and milk; cook, again stirring constantly, until sauce is smooth and thick.
  8. Stir in salt, pepper and nutmeg.
  9. Blend in cheese.
  10. Place vegetables in a greased 8 cup gratin dish, keeping all vegetables at about the same level and spoon sauce over top.
  11. Recipe can be prepared ahead to this point; bring to room temp before baking.
  12. For the gratin, combine cheese, breadcrumbs and butter and sprinkle over casserole.
  13. Bake in 375 oven for 15 minutes if ingredients are warm, 20-25 minutes if at room temperature.
  14. Broil for 2-3 minutes to crisp and brown topping and serve immediately.
  15. You can substitute any combination of vegetables such as broccoli, brussels sprouts, parsnips, celery, onions, potatoes or rutabaga as long as the total is about 2 1/2 lbs.