Veggies in White Sauce

The white sauce we’re referring to is béchamel but with cheese. So I guess that makes it cheese sauce? I’m going with cheese sauce. We had some left over veggies and I guess this was the quickest way to use them, well, maybe tossing them into your eggs and make an omlette could have been an option. Hmm..there’s an idea. So this sauce, is pretty basic. Flour, milk, cheese, butter, salt and pepper. But what’s crucial is measurement. You get either one wrong and it can turn into either a flour paste or just cheesy milk (gross). Don’t sweat about measuring spoons and cups. Use the regular spoons to measure and not go by presumption.
Ingredients:
2 cups steamed mixed vegetables (broccoli, cauliflower, carrot, potato, peas)
Sauce:
2 tbsp flour
2 tbsp butter
1 cup shredded cheese (cheddar or any processed cheese)
2 cups milk
Salt and pepper for seasoning
Method:
Arrange the steamed vegetables in desired serving bowl.
In a non-stick saucepan, heat the butter. When it begins to foam add flour and mix immediately. Let it cook for 3 minutes. Now add 2 tbsp of the milk and mix well. Add the rest of the milk and keep whisking to eliminate any lumps (if there are a few, let them be. You can strain it later). Add the cheese and whisk some more. Season with salt and pepper. Let this cook for another 5 minutes or till the sauce has thickened. If you want a more running sauce add more milk. If you need it to be thicker add more flour. Tip this hot sauce on to the vegetables and serve immediately.
Makes for a good dinner by itself or can be served on the side.
Bon appétit!

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