Ingredients:
2 cups water
1/2 teaspoon salt
2 lbs frozen broccoli and cauliflower
milk
4 -5 tablespoons butter
2 minced garlic cloves
4 tablespoons flour
salt and pepper
2 tablespoons fine dry breadcrumbs
2 tablespoons grated parmesan cheese
1/8 teaspoon paprika
Directions:
In a large saucepan, bring water and salt to a boil.
Add broccoli and cauliflower and cook just until tender.
Drain, reserving liquid.
Add milk to the vegetable liquid to measure 2 1/2 cups.
Turn vegetables into a shallow 2-quart baking dish.
Melt 3 tablespoons of butter in the saucepan over medium heat and lightly saute garlic, but do not brown it.
Blend in the flour, stirring until smooth and bubbly.
Gradually stir in milk mixture.
Cook, stirring constantly, until thickened and smooth.
Season with the salt and pepper.
Pour sauce over broccoli and cauliflower.
Dot with remaining 1 to 2 tablespoons of butter.
Combine bread crumbs, Parmesan cheese, and paprika and sprinkle over vegetables.
Bake at 450F for about 20 minutes, until casserole is bubbly.
Servings: 4
Time preparation: 20 min.
Time total: 40 min.