Vegetables Mornay Recipes

Steps:

• In a medium saucepan melt the butter over medium-high heat. Add the flour and cook, stirring constantly, until the roux is pale yellow and frothy, about 1 minute. Do not allow the roux to brown. Slowly whisk in the milk and continue to whisk until the sauce thickens and comes to a boil, about 2 to 3 minutes. Reduce the heat to a simmer and season with the salt, pepper and nutmeg. Allow to simmer for 2 to 3 minutes. This is now called a bechamel sauce, and may be used as is to top any number of dishes.
• Stir in the cheese and whisk until melted. If the sauce seems to thick, thin with a little milk.
• The sauce is now called a Mornay Sauce. Pour over steamed vegetables and serve immediately. If not using right away, cool, cover surface with plastic wrap and refrigerate for several days.

Steps:

• Place the carrots and water in a 3-quart microwave safe dish.
• Cover and microwave on HIGH for 2 minutes.
• Add broccoli and cauliflower.
• Cover and microwave for 8-12 minutes or until vegetables are tender; drain.
• Add mushrooms; cover and set aside.
• In another microwave safe dish, combine cornstarch, salt, pepper, milk, and 6 tablespoons butter until smooth.
• Cover and microwave on HIGH for 4-6 minutes or until thickened and smooth.
• Add cheeses and stir until melted.
• Pour over vegetables.
• Cover and microwave for 3-5 minutes or until heated through.
• Combine croutons and remaining butter; stir into vegetables.