Vegetables in Creamy Cheese Sauce

Let's cook it
Difficulty Intermediate
Portions: 6
Total 36 min

Ingredients

  • 4 Tablespoons Butter
  • 1 Medium Onion (diced)
  • 1 Teaspoon Garlic (minced)
  • 2 Tablespoons Pimento/ Seasoning Peppers (finely chopped)
  • 1/4 Cup All-Purpose Flour
  • 2 Cups CARNATION® Full Cream Evaporated Milk
  • 2 Cubes MAGGI® Vegetable Flavoured Seasoning Cubes (crumbled)
  • 1 Cup Shredded Cheddar Cheese
  • 1 Cup Carrots (cut into 1-inch pieces)
  • 1 Cup Broccoli Florets
  • 1 Cup Cauliflower Florets
  • 1 Cup Mushrooms (cut into 1-inch pieces)

Instructions

For The Sauce:

  • 1.  In medium saucepan, heat 3 tablespoons butter, sauté onion, garlic and pimento/ seasoning peppers for 3 minutes.
  • 2.  Add flour and cook for 2 additional minutes.
  • 3.  Whisk in CARNATION® Full Cream Evaporated Milk slowly.
  • 4.  Add crumbled MAGGI® Vegetable Cubes and cheddar cheese.
  • 5.  Remove from heat and stir until cheese has melted, and sauce thickens. Set aside.

For the Vegetables:

  • 6.  Blanch carrots, broccoli and cauliflower until bright and vibrant and set aside on a tray lined with paper towels to remove excess moisture.
  • 7.  In a sauté pan, heat remaining butter and sauté mushrooms until caramelized, add blanched vegetables and 2 MAGGI® Onion & Garlic Cubes. Set aside.
  • 8.  Add cooked vegetables to a baking dish (making sure to remove any excess liquid) and pour cheese sauce onto vegetables.
  • 9.  Broil until lightly golden brown. Serve hot.

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