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Mixed Vegetables Mornay Recipe
|Young carrots||2 Pound (8 Pieces)|
|Celery pieces||2 Cup (32 tbs) (2 Inch Size)|
|Chicken broth||2 Cup (32 tbs) (Homemade / From Bouillon Cubes)|
|Small whole onions||1 Dozen|
|Milk||1 1⁄2 Cup (24 tbs)|
|Freshly ground black pepper||To Taste|
|Coarse dry bread crumbs||1⁄4 Cup (4 tbs)|
|Grated parmesan cheese||4 Tablespoon|
Serving size: Complete recipe
Calories 1756 Calories from Fat 606
% Daily Value*
Total Fat 69 g105.9%
Saturated Fat 40.7 g203.7%
Trans Fat 0 g
Cholesterol 183.5 mg
Sodium 3658.8 mg152.5%
Total Carbohydrates 239 g79.5%
Dietary Fiber 31.8 g127%
Sugars 88.2 g
Protein 59 g119%
Vitamin A 3088.4% Vitamin C 123.7%
Calcium 163.1% Iron 41.2%
*Based on a 2000 Calorie diet
Halve or quarter lengthwise the larger carrots.
Put in heavy saucepan with celery and chicken broth.
Cover and simmer until tender, 15 to 20 minutes.
Drain off broth and save it.
Transfer carrots and celery to buttered 2-quart casserole.
At same time, cook onions in boiling salted water until nearly tender, 15 to 20 minutes.
Drain onions and add to casserole.
Melt butter in small saucepan and blend in flour.
Cook over low heat, without browning, about 2 minutes.
Add broth and milk.
Cook, stirring over low heat, until sauce is smooth and thickened.
Season with salt and pepper to taste and a pinch each of nutmeg and marjoram.
Stir in 2 tablespoons Parmesan and pour sauce over vegetables.
Mix rest of Parmesan and bread crumbs, spread over top.
Bake at 350°F about 30 minutes.