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Florets with Cheese Sauce
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3 cups fresh cauliflowerets
3 cups fresh broccoli florets
2 tablespoons butter
1 tablespoon all-purpose flour
1/2 teaspoon ground mustard
1/4 teaspoon salt
1 cup milk
1 cup (4 ounces) shredded sharp cheddar cheese
4 to 5 drops hot pepper sauce
Place cauliflower and broccoli in a large steamer basket; place in a large
saucepan over 1 in. of water. Bring to a boil; cover and steam for 12-15 minutes
or until crisp-tender. Meanwhile, in another large saucepan, melt butter. Stir
in the flour, mustard and salt until smooth; gradually add milk. Bring to a boil;
cook and stir for 2 minutes or until thickened. Reduce heat; add cheese and
pepper sauce. Stir until cheese is melted. Add vegetables and toss to coat.
Yield: 4 cups.
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Printed from tasteofhome.com Jul 24, 2008Copyright Reiman Media Group, Inc © 2008 |