|
Yield:
6 Servings
Ingredients:
Instructions:
Instructions: Cut carrots in 2-inch pieces & halve lengthwise. Cook carrots & broccoli until tender-crisp. Toss all vegetables together & place in shallow 1-quart casserole. Pour white sauce over top & bake at 350 for 25 minutes or until all vegetables are tender.
Yields 6-8 servings. White Sauce: In 1-quart saucepan, mix cornstarch, salt & pepper. Gradually add milk & mix until smooth. Add butter. Stirring constantly, bring to a boil over medium heat & boil 1 minute. Remove from heat & add lemon juice & tarragon. ELLEN QUINN ROSCOE Email this Recipe:
If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.
|