• ½ cup diced carrots
• ½ cup chopped broccoli
• ½ cup chopped cauliflower
• ½ cup frozen green peas
• ½ cup chopped green beans
• ½ cup sliced mushrooms
• 1 cup vegetable broth
• ¼ cup flour
• ½ cup milk
• 1 tablespoon dried sage
• 1 ½ teaspoons dried thyme
• 4 large sliced potatoes
• ½ cup parmesan cheese
Preparation:
1. Preheat oven to 190 degrees C.
2. Steam all vegetables, except potatoes, until tender.
3. In a small saucepan, combine broth, flour, milk, sage, and thyme.
Cook over medium heat until the liquid thickens.
4. Boil potatoes until tender.
5. Combine steamed vegetables and thickened liquid in a casserole dish.
6. Top vegetable mixture with potatoes and sprinkle with parmesan
cheese.
7. Bake for 30 to 40 minutes.
