CARROT & CAULIFLOWER MEDLEY My favorite vegetable dish
About 8 large carrots peeled & cut into ¼” thick diagonal slices
1 large head cauliflower broken into bite size flowerets.
Cook in boiling water until just tender. Carrots will take a couple of minutes longer, then plunge into cold water & drain.
In another pan melt 2 T. butter over med heat; stir in 2 T. flour, ¼ t. Dijon mustard and 2 green onions, sliced thin(optional) then cook until bubbly. Remove from heat and gradually stir in 1 c. chicken broth and ½ c. whipping cream. Cook, stirring until thickened. Gradually add 1 c. shredded Swiss cheese, stirring until melted. Combine vegetables and sauce in a 2 quart casserole.
Sprinkle with ½ c. additional cheese. If done ahead cover and refrigerate. Before serving bake uncovered in a 350 degree oven until heated through, about 15 minutes (35 minutes if chilled.
