3 lb. fresh veggies (cauliflower, broccoli, carrots, etc.)
1/4 c. butter
4 tsp. flour
1 clove minced garlic
1 c. light cream
1 1/2 c. chicken broth
4 oz. crumbled blue cheese
Salt to taste

Steam veggies until tender but still crisp. Heat butter. Stir in flour. Add garlic and cook until smooth and bubbly. Gradually add cream and broth. Stir until thick. Add blue cheese and salt. Pour over veggies.