2 c. water
1/2 tsp. salt
1 1/2 to 2 lb. 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. each fine dry bread crumbs and 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 or 2 teaspoons 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.