Recipe for cooking vegetable casserole

Recipes from Norway, Sweden and Finland :: Scandinavian Vegetable Side Dishes

3 med. carrots, sliced
8 oz. green beans, cut into 1-in. pieces
1/2 small head cauliflower, separated into florets
1 small onion, sliced
2 Tbsp. butter or butter-replacement
2 Tbsp. flour
1/2 tsp. salt
1/8 tsp. pepper
1/2 c. whipping cream
1/4 c. grated Parmesan cheese

Heat 1 in. salted water to boiling. Add carrots, beans, cauliflower and onion. Heat to boiling; reduce heat. Cover and simmer until tender, 12 to 15 mins. Drain vegetables, reserving 1 c. liquid. Place vegetables in ungreased 11 x 7-in. baking dish or 8-in. square or rectangular baking dish.

Heat butter over low heat until melted. Blend in flour, salt and pepper. Cook over low heat, stirring constantly, until mixture is smooth and bubbly; remove from heat. Stir in reserved liquid and whipping cram. Heat to boiling, stirring constantly. Boil and stir 1 minute; remove from heat. Pour sauce over vegetables; sprinkle and distribute with cheese.

Set oven to broil or 550 degrees fahrenheit. Broil until top is light brown and bubbly, 3 to 5 mins.