You are here

Mixed Vegetables Mornay

Western.Chefs's picture
Ingredients
  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
  Salt To Taste
  Butter/Margarine 3 Tablespoon
  Flour 3 Tablespoon
  Milk 1 1⁄2 Cup (24 tbs)
  Freshly ground black pepper To Taste
  Nutmeg To Taste
  Marjoram/Thyme 1 Pinch
  Coarse dry bread crumbs 1⁄4 Cup (4 tbs)
  Grated parmesan cheese 4 Tablespoon
Directions

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.

Recipe Summary

Course: 
Main Dish
Method: 
Baked
Ingredient: 
Vegetable
Cook Time: 
75 Minutes

Rate It

Your rating: None
4.323685
Average: 4.3 (19 votes)