Cheese Topped Vegetables

• 2 cups broccoli florets
• 2 cups small cauliflower florets
• 1 cup carrot, thinly sliced (I personally omit)
• 12 cup frozen green pea, thawed
• 2 teaspoons vegetable oil
• 1 tablespoon flour
• 34 cup skim milk
• 14 cup chicken broth
• 34 cup cheddar cheese, shredded and divided
• 18 teaspoon fresh ground black pepper

1. Preheat oven to 400 degrees F. In a large saucepan, bring 2 quarts of water to a boil (to retain more nutrients and speed up the process, I place in a microwave safe bowl, add a couple of tablespoons of water and microwave for a few minute until crisp-tender, turning every minute or so.
2. If you want to add the carrot, do so about two minutes before desired tenderness).
3. Add broccoli and cauliflower.
4. Cook for 3 minutes.
5. Add carrot and cook for 2 minutes.
6. Drain vegetables in a colander.
7. Place mixture in a 2-quart baking dish.
8. Stir in peas; set aside.
9. To prepare the sauce, in a small saucepan, heat oil over medium heat.
10. Add flour; cook, stirring constantly, for 1 minute.
11. Gradually whisk in milk and broth.
12. Bring to a boil and cook, whisking frequently, for 3 minutes.
13. Remove from heat.
14. Stir in 1/2 cup of cheddar and the pepper.
15. Pour sauce over vegetables; stir until coated.
16. Sprinkle remaining cheddar over top.
17. Bake until cheese is bubbling, about 5 minutes.
18. Serve immediately.

broccoli florets, cauliflower, carrot, frozen green pea, vegetable oil, flour, milk, chicken broth, cheddar cheese, ground black pepper

Taken from www.food.com/recipe/cheese-topped-vegetables-342419 (may not work)