3 med. carrots, sliced (about 1 1/2 c.)
8 oz. green beans, cut into 1 inch pieces
1/2 sm. head cauliflower, separated into flowerets (about 2 c.)
1 sm. onion, sliced
2 tbsp. butter
2 tbsp. flour
1/2 tsp. salt
1/8 tsp. pepper
1/2 c. whipping cream
1/4 c. grated Parmesan cheese

Heat 1 inch salted water (1/2 teaspoon salt to 1 cup water) to boiling. Add carrots, beans, cauliflower and onion. Heat to boiling; reduce heat. Cover and simmer until tender, 12 to 15 minutes. Drain vegetables, reserving liquid. Place vegetables in ungreased oblong baking dish, 11 x 7 or square 8 x 8. Heat butter over low heat until melted. Blend in flour, salt, and pepper. Cook over low heat, stirring constantly, until mixture is smooth and bubbly; remove from heat. Stir in 1 cup of reserved liquid and whipping cream. Heat to boiling, stirring constantly. Boil and stir for 1 minute; remove from heat. Pour sauce over vegetables, sprinkle with cheese. Set oven control to broil and or 550 degrees. Broil until top is light brown, 3 to 5 minutes.

Serves 6.