2 c. water
1 1/2 to 2 lbs. fresh broccoli, cauliflower, cabbage, leeks or combination of vegetables, cut up
Milk
About 5 tbsp. butter, divided
4 tbsp. flour
Salt, pepper and nutmeg to taste
2 tbsp. fine dry bread crumbs
2 tbsp. grated Parmesan cheese
1/8 tsp. paprika

Bring water and salt to boil in large saucepan. Add vegetables and cook until crisp-tender. Drain and reserve liquid, adding milk to measure 2 1/2 cups. Turn vegetables into greased shallow 2-quart casserole.

Melt 3 tablespoons butter in saucepan over medium heat. Blend in flour; gradually stir in milk mixture. Cook and stir until thickened and smooth. Season with salt, pepper and nutmeg. Pour over vegetables. Dot with 1 to 2 tablespoons butter and sprinkle with mixture of bread crumbs, Parmesan and paprika. Bake in preheated 450 degree oven until bubbly, about 20 minutes. Makes 4 servings.