- 4 ounces [113 g] whole, frozen tiny onions
- 12 ounces [340 g] frozen sliced carrots
- 9 ounces [255 g] frozen broccoli pieces
Sauce
- 2 ounces [56 g] butter or margarine
- 6 teaspoons [30 mL] cornstarch
- 1 1/4 cups [310 mL] milk
- Salt and pepper, to taste
- 2 tablespoons [30 g] grated Parmesan cheese
- 4 ounces [113 g] grated Gruyere cheese
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- Arrange tiny onions into a large, microwave-safe casserole; cover and microwave on 'MAXIMUM' for 5 minutes, stirring at half-time.
- Add carrot slices; microwave on 'MAXIMUM' for 2 minutes more.
- Add broccoli pieces; microwave for 8 to 11 minutes, still on 'MAXIMUM', until tender.
- Drain vegetables; reserve.
- Into a bowl, prepare sauce.
- Melt butter or margarine covered on 'MAXIMUM' for 30 to 60 seconds.
- Stir in cornstarch; slowly pour in milk, stirring.
- Season with salt and pepper; microwave on 'MAXIMUM' for 3 to 4 minutes, stirring every minute.
- Stir in grated Parmesan and Gruyere cheeses.
- Microwave on 'MEDIUM' for 30 to 40 seconds.
- Mix well before pouring sauce over reserved, drained vegetables.
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