MAKE AHEAD VEGETABLE MEDLEY

Make Ahead Vegetable Medley image

Provided by Elaine Douglas

Time 1h30m

Number Of Ingredients 15

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3 large carrots
1- 2lb bag(s) frozen broccoli and cauliflower (or 1 lb each fresh broccoli and cauliflower florets)
5 Tbsp butter
5 Tbsp flour
2 3/4 c milk (or evaporated milk diluted half with water) - not skim or reduced fat milk
1 Tbsp dijon style mustard
1/2 tsp salt
1/2 tsp pepper
1 1/2 c grated cheddar cheese
2 Tbsp chopped parsley
TOPPING
2 Tbsp butter, melted
1 c dry bread crumbs
1/3 c parmesan cheese, grated
chopped parsley

Steps:

1. A day ahead, slice carrots diagonally 1/4 inch thick.
2. Microwave vegetables until barely tender. Plunge vegetables in cold water to cool quickly. Drain.
3. For sauce: Melt butter, stir in flour and blend until smooth. Gradually stir in milk. Cook, stirring constantly, until smoothly thickened. Stir in mustard, salt, pepper, cheese and parsley.
4. Pour half the sauce into a shallow three-quart casserole. Add cooked vegetables; mix gently, then top with remaining sauce and gently mix again. Cover a refrigerate until ready to bake.
5. For topping: combine topping ingredients, except parsley. Before baking, sprinkle vegetable casserole with topping and bake, covered at 325 degrees F. for one hour (until hot and bubbly). Sprinkle with chopped parsley and serve.