Mixed Vegetable Casserole (Gronsaksgratin)

• 3 medium carrots, sliced (about 1 1/2 cups)
• 8 ounces green beans, cut into bite size pieces
• 1/2 head cauliflower floret (about 2 cups)
• 1 small onion, sliced
• 2 tablespoons butter
• 2 tablespoons flour
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 cup whipping cream
• 1/4 cup parmesan cheese (preferably freshly grated)

1. Heat one inch water to boiling; add carrots, beans, cauliflower and onion.
2. Heat to boiling; reduce heat, cover and simmer until tender, about 12 to 15 minutes.
3. Drain vegetables, reserving liquid; place vegetables in a 2 quart baking dish.
4. Heat butter over low heat until melted; blend in flour, salt and pepper; cook over low heat, stirring constantly, until mixture is smooth and bubbly; remove from heat.
5. Stir one cup of the reserved vegetable water and the whipping cream into the butter/flour mixture; heat to boiling stirring constantly; boil and stir one minute; remove from heat.
6. Pour sauce over vegetables; sprinkle with cheese; broil until top is light brown and bubbly about 3 to 4 minutes.

carrots, green beans, cauliflower, onion, butter, flour, salt, pepper, whipping cream, parmesan cheese

Taken from www.food.com/recipe/mixed-vegetable-casserole-gronsaksgratin-170856 (may not work)