Mixed Vegetables Mornay
A flavorful mixed vegetable side dish in a rich-creamy Mornay sauce
Servings 8
Calories 231kcal
Ingredients
Vegetables
- 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
Instructions
- 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.
Nutrition
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