California Vegetables with Two-Cheese Sauce

Prep Time: 5m | Cook Time: 15m | Total Time: 20m | Serves

Robust vegetables like broccoli, cauliflower and carrots benefit from the gentle caress of a rich, velvety sauce. Here we call for sharp cheddar and Parmesan, but feel free to substitute Swiss, jack or even a Mexican or Italian 4-cheese blend, if you prefer.


1 package Earthbound Farm Frozen Organic California-Style Blend (10 oz)
1/2 tablespoon butter
1/2 tablespoon unbleached all-purpose flour
1/3 cup Lowfat milk
3 tablespoons Shredded sharp cheddar cheese
1 tablespoon grated Parmesan cheese


Cook the California-Style Blend vegetables as directed on the package. 

Meanwhile, heat the butter in a small saucepan over medium-high heat. Stir in the flour and cook 1 minute, stirring often. Whisk in the milk. Bring the mixture to a boil, stirring constantly, until thickened, about 2 minutes. 

Stir in the cheeses. Season to taste with salt and pepper. 

Drain the vegetables and put them into a bowl. Add the sauce and toss lightly to coat. Serve hot.

Fresh Variation:  Substitute 1 package (10 oz) frozen Earthbound Farm Organic Broccoli or Cauliflower Florets, or a combination, for the California-Style Blend. The rest of the recipe remains the same.

Subscribe to Comments for "California Vegetables with Two-Cheese Sauce"