2 c. sm. carrot sticks
2 c. cauliflower, broken into flowerets (or broccoli)
3 tbsp. butter, divided
2 tbsp. flour
1 1/2 c. half and half cream or milk
2 chicken bouillon cubes, crumbled
1/2 tsp. Dijon style mustard
1/2 tsp. dried dill weed, divided
1 dash nutmeg
1 dash pepper
1/4 c. fresh or dry bread crumbs
3/4 c. grated Cheddar cheese

Cook carrots and cauliflower in boiling water 10 minutes. Drain well - set aside.

Melt 2 tablespoons of the butter and stir in flour to make a smooth paste. Gradually stir in cream, add bouillon cubes, mustard, 1/4 teaspoon of the dill weed, nutmeg and pepper. Cook until a full boil. Add carrots and cauliflower. Turn into shallow 2 or 3 quart baking dish.

Melt remaining 1 tablespoon butter - mix with bread crumbs.

Sprinkle carrots and cauliflower with remaining 1/4 teaspoon dill weed. Sprinkle grated cheese on top. Top with buttered bread crumbs. Bake at 375 degrees 30 minutes. About 4 servings.