Pecan & Vegetable Bake

Name: Pecan & Vegetable Bake
Ingredients: 2 medium carrots, sliced; 2 zucchini, sliced; 1 medium onion, sliced; 1 cup broccoli floret; 1 cup cauliflower floret; 14 small white cabbage, shredded; 2 tablespoons polyunsaturated margarine; 2 tablespoons flour; 12 cup skim milk; 1 cup edam cheese or 1 cup ricotta cheese; fresh ground pepper; 2 tablespoons fresh whole wheat breadcrumbs; 14 cup roughly chopped pecans

13 ingredients

6 steps

Ingredients

2 medium carrots, sliced
2 zucchini, sliced
1 medium onion, sliced
1 cup broccoli floret
1 cup cauliflower floret
14 small white cabbage, shredded
2 tablespoons polyunsaturated margarine
2 tablespoons flour
12 cup skim milk
1 cup edam cheese or 1 cup ricotta cheese
fresh ground pepper
2 tablespoons fresh whole wheat breadcrumbs
14 cup roughly chopped pecans

Directions

1

Blanch carrot, zucchini, onion, broccoli, cabbage and cauliflower in boiling water for 3 minutes.
2

Drain, reserving 1/2 cup of the liquid and place the vegetables in an ovenproof dish.
3

Melt margarine in a small saucepan, stir in flour and cook for 1 minute.
4

Gradually stir in milk and reserved cooking liquid, stirring until sauce becomes thick, add pepper to taste and pour sauce over vegetables.
5

Sprinkle cheese over top and then breadcrumbs and pecans.
6

Bake in a moderate oven 375 degree for 30 minutes.