1 1/2 cups small cauliflower florets
1 1/2 cups small broccoli florets
1/2 cup chopped onion
1/2 cup thinly sliced carrot
4 tablespoons butter
2 1/2 cups milk
1/2 cup milk
4 tablespoons all-purpose flour
1 cup shredded cheddar
In a large skillet, cook the cauliflower, broccoli, onion and carrot in butter for about 10 minutes, or until vegetables are crisp-tender and slightly browned.
Stir in 2 1/2 cups milk, salt and pepper to taste. Bring to a boil.
Reduce heat and simmer for about 5 minutes, stirring occasionally.
In a large saucepan off-heat, combine the flour and remaining 1/2 milk, stirring until smooth.
Add vegetables to saucepan. Bring to a boil, stirring for two minutes or until thickened.
Remove from heat and add cheese, stirring until melted.
Add milk if it's too thick. Season to taste.