Mixed Vegetables Mornay
|Young carrots||2 Pound (8 Pieces)|
|Celery pieces||2 Cup (32 tbs) (2 Inch Size)|
|Chicken broth||2 Cup (32 tbs) (Homemade / From Bouillon Cubes)|
|Small whole onions||1 Dozen|
|Milk||1 1⁄2 Cup (24 tbs)|
|Freshly ground black pepper||To Taste|
|Coarse dry bread crumbs||1⁄4 Cup (4 tbs)|
|Grated parmesan cheese||4 Tablespoon|
Scrape carrots and cut into 2-inch pieces.
Halve or quarter lengthwise the larger carrots.
Put in heavy saucepan with celery and chicken broth.
Cover and simmer until tender, 15 to 20 minutes.
Drain off broth and save it.
Transfer carrots and celery to buttered 2-quart casserole.
At same time, cook onions in boiling salted water until nearly tender, 15 to 20 minutes.
Drain onions and add to casserole.
Melt butter in small saucepan and blend in flour.
Cook over low heat, without browning, about 2 minutes.
Add broth and milk.
Cook, stirring over low heat, until sauce is smooth and thickened.
Season with salt and pepper to taste and a pinch each of nutmeg and marjoram.
Stir in 2 tablespoons Parmesan and pour sauce over vegetables.
Mix rest of Parmesan and bread crumbs, spread over top.
Bake at 350°F about 30 minutes.