About 8 lg. carrots, peeled
1 lg. head cauliflower
Boiling salted water
2 tbsp. butter
2 tbsp. flour
1/4 tsp. Dijon style mustard
1 c. regular chicken broth
1/2 c. whipping cream
1 1/4 c. shredded Swiss cheese

Cut carrots into 1/4 inch diagonally, 4 cups. Break cauliflower into flowerettes. Cook vegetables in boiling water until just tender. Plunge in cold water, drain. In another pan melt butter, stir in flour and mustard. Cook until bubbly. Remove from heat. Gradually stir in chicken broth and cream. Cook until thickened. Gradually add 1 cup cheese. Stir until melted, combine vegetables and sauce in 2 quart casserole. Sprinkle with remaining cheese. Bake uncovered at 350 degrees about 15 minutes. May be refrigerated ahead and then bake 35 minutes.