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Broccoli, Cauliflower and Carrots in Cheddar Cheese Sauce


The Joy of Cooking (Rombauer, Bobbs-Merrill Co., 1975 ed.) is my friend for life.  Basics and adaptations of basics (like this) make invention easy. 

2 tablespoons butter
1-2 tablespoons whole wheat pastry flour
1 cup milk
1 cup grated
cheddar cheese
Ĺ teaspoon sea salt
Blanched Vegetables, broccoli, cauliflower and carrots

Melt butter in a saucepan over low heat.  Add flour and stir with a whisk for a few minutes.  Slowly add the milk stirring constantly.  Continue stirring until sauce has thickened.  When it is smooth add cheese and salt.  Stir until cheese is melted.  Pour over blanched broccoli, cauliflower and carrots and mix gently.  Serve immediately.

Preparation time: 10 minutes
Makes about 2 cups


17 Comments:

Denny Holberton
I did not tknow that you can use whole wheat flour to make make a white sauce, that is so cool. thanks.
March 26, 2009, 3:17 pm

Phineas Burtschy
As an addendum, I have recently learned that whole wheat flour keeps best in the refrigerator. Who knew!?
March 26, 2009, 6:17 pm

Cynthia Lair
Be sure to use whole wheat PASTRY flour. Whole wheat bread flour is darker, grainier and generally too course for a smooth sauce. Cynthia
March 29, 2009, 7:15 am

Jill Sommerset
thanks!
March 30, 2009, 12:32 pm

Annette Stearns
thank you
March 30, 2009, 12:33 pm

Karen Kessinger
Thanks for the demo. I haven't had very good luck in making cheese sauce, so this video helps me want to try again. Now just have to get some ww pastry flour.
March 31, 2009, 10:33 pm

Si Sam
This sauce is delicious. I bought the WW Pastry flour per your recommendation for cookies a couple of months ago and have been using it for a ton of recipes. It is lighter and easier to work with. I made a healthier macín chesse w/whole wheat elbow macaroni, broccoli, cannelinni beans, and this sauce. Delicious!!! Thanks! :)
May 24, 2009, 12:23 pm

Rebeka Ndosi
Have you tried a gluten-free version of this recipe?
August 1, 2009, 5:13 am

Francine Bungeri
Tell me, do u have to boil broccoli first or you just put them in the way it is?? thanks
June 10, 2010, 6:16 am

Cynthia Lair
Francine, Definitely blanch the vegetables. In the recipe above click on Blanched Vegetables to learn how.
June 13, 2010, 7:45 am

noone home
Yeah, that's a drag when you give your number out, and then you sober up, and they call. I understand.
October 3, 2010, 8:01 pm

carol smith
I like yor idea of making of cheese sauce with whole flour
October 27, 2010, 6:43 am

Wendy Michael
I make this recipe as-is for lunch nearly every week. Today, I had some fabulous, rich chicken bone stock that I used in place of the milk, and it was a fast and easy cheesy-veggie soup that my boys devoured!
February 17, 2011, 11:19 am

sonia barajas
I don't think it is right this lady answer the phone while showing a recipe.
March 23, 2011, 2:36 pm

Karen Kennedy
We love Jane!!! If she can do it, so can we! Gluten free: Whisk up cold milk with a 2tsp of arrowroot powder (cheaper) or kudzu root starch (more expensive). Pour into pan (skip butter) and heat until thickened as shown. Stir in cheese. Voila!
November 28, 2011, 5:14 pm

Tori Schmitz
Do you think corn starch might work to thicken the sauce as a gluten free variation of this?
December 22, 2012, 11:42 am

Cynthia Lair
Yes Tori - either corn starch or arrowroot could work. However don't begin by making a roux (butter and flour). Combine butter and milk, bring heat up then add thickener.
December 22, 2012, 11:58 am

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