Ingredients

The following ingredients have 6 Servings
  • 2 lbs frozen mixed broccoli florets, cauliflower and carrots
  • 2 cups milk
  • 4 tablespoons unsalted butter
  • 2 tablespoons flour
  • 1 teaspoon salt
  • 1 teaspoon ground pepper

Instruction

  • Cook the frozen vegetables following the directions on the package.
  • Drain the vegetables very well in a colander while making cream sauce.
  • Melt butter in a heavy bottomed sauce pan over medium heat. Add the salt, pepper and flour to the pan. Make a roux by whisking until a thick paste forms, about 3 minutes.
  • Add the salt, pepper and flour to the pan. Make a roux by whisking until a thick paste forms, about 3 minutes.
  • Slowly pour the milk into the pan while whisking to prevent lumps. Whisk until combined.
  • Cook over medium heat until the sauce has thickened. This can take about 5 to 8 minutes.
  • Transfer the drained vegetables to a serving dish.
  • Pour the thick cream sauce over vegetables and toss to cover the vegetables. Serve immediately.