Vegetable Crunch - cooking recipe

Ingredients

1 lb. cauliflower florets
3 carrots, sliced thinly
1 1/2 c. peas
6 Tbsp. margarine or butter
6 Tbsp. whole wheat flour
2 1/4 c. milk
1 1/2 c. grated Cheddar cheese
6 Tbsp. whole wheat bread crumbs
3 tsp. sesame seed
salt and pepper to taste

Preparation

Cook cauliflower and carrots in boiling water for 8 minutes. Add peas and cook for 4 minutes.
Drain and keep warm.
Melt margarine in a pan; remove from heat and stir in flour.
Blend in the milk and salt and pepper.
Return to boil, stirring constantly, until thickened.
Cook for 2 minutes, then mix in half of the cheese and cooked vegetables.
Turn into large ovenproof dish and sprinkle with bread crumbs, remaining cheese and sesame seed.
Broil 3 to 4 minutes until golden brown.