Vegetable Medley with cream sauce is made with tender broccoli florets, cauliflower and carrots covered in a rich cream sauce. Serve with turkey, chicken or beef.
Cook the frozen
vegetables following the directions on the package. Drain the vegetables very well in a colander. Melt
butter in a sauce pan over medium heat.
Add the salt, pepper and flour to the pan. Make a roux by whisking until a thick paste forms, about 3 minutes. Add the salt, pepper and flour to the pan. Slowly pour the milk into the pan.
Whisk to remove lumps until combined. Cook over medium heat until the sauce has thickened. This can take about 5 to 8 minutes. Transfer the drained vegetables to a serving dish.