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Mixed Vegetables Mornay {Recipe ReDux}

Mixed Vegetables Mornay

A flavorful mixed vegetable side dish in a rich-creamy Mornay sauce
Course Side Dish
Cuisine American
Prep Time 30 minutes
Cook Time 30 minutes
Servings 8
Calories 231kcal
Author Craving Something Healthy



  • 2 cups sliced carrots about 5 medium
  • 2 cups cauliflower florets fresh or frozen
  • 2 cups thin green beans frozen is fine
  • 1 cup peas frozen
  • 1 cup corn frozen
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon garlic powder

Mornay Sauce

  • 3 tablespoons butter
  • 3 tablespoons flour
  • 1 3/4 cups milk
  • 2 tablespoons white wine
  • 3/4 teaspoons kosher salt
  • 1/4 teaspoon dried thyme leaves
  • 1/4 teaspoon garlic powder
  • pinch of nutmeg
  • 1/4 cup grated Parmesan cheese
  • 2 ounces grated Gruyere cheese

Breadcrumb Topping

  • 1 cup fresh breadcrumbs torn from 2-3 slices whole wheat bread
  • 1 tablespoon olive oil


  • Preheat oven to 350 degrees.
  • Lightly steam carrots and cauliflower if using fresh, not frozen cauliflower, until vegetables are just tender. Be careful not to overcook. Drain water.
  • Add remaining frozen vegetables to the pot with the carrots and cauliflower, and add 1/4 cup of fresh water, plus 1/4 teaspoon salt and 1/8 teaspoon garlic powder to the pot.
  • Bring vegetables to a boil, and cook for about 3 minutes, just until they are thawed.
  • Drain vegetables, reserving cooking liquid.
  • Place vegetables in a casserole dish, or 9 x 13 inch glass baking pan.
  • In a medium saucepan, melt butter, and stir in flour. Mix well over medium-high heat, and let the butter-flour mixture cook for 1 minute.
  • Put the milk in a measuring cup and add some of the cooking water to make 2 cups.
  • Slowly whisk in milk and vegetable cooking water until sauce is smooth. Continue to whisk until sauce comes to a boil, and thickens. Reduce the heat to low, and add wine, salt, thyme, garlic powder and nutmeg.
  • Add cheeses and stir well to combine and melt.
  • Remove sauce from heat, and adjust any seasonings as needed.
  • Pour sauce over the vegetables.
  • Toss the fresh breadcrumbs with the 1 tablespoon of olive oil, in a medium bowl.
  • Sprinkle bread crumbs over the sauce.
  • Bake for about 30 minutes, until the sauce is bubbly, and breadcrumbs are light golden brown.
  • If necessary, brown the breadcrumbs under the broiler for the last minute or two.


Calories: 231kcal | Carbohydrates: 30g | Protein: 12g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 14mg | Sodium: 542mg | Potassium: 497mg | Fiber: 6g | Sugar: 10g | Vitamin A: 5932IU | Vitamin C: 26mg | Calcium: 242mg | Iron: 2mg