Vegetable Bake - cooking recipe

Ingredients

3 large carrots, Sliced Diagonally
1 1/2 lbs broccoli, Chopped
1 medium cauliflower head, Chopped
Sauce
5 tablespoons butter
5 tablespoons flour
2 3/4 cups milk
1 tablespoon Dijon mustard (Can use regular mustard)
1/2 teaspoon salt
1/2 teaspoon pepper
1 1/2 cups cheddar cheese, Grated
2 tablespoons parsley, Chopped
Topping
2 tablespoons butter, Melted
1 cup fine dry breadcrumb
1/3 cup parmesan cheese, Grated
2 tablespoons parsley, Chopped

Preparation

Slice carrots diagonally (Circles on an angle) 1/4 inch thick.
Cut off broccoli stems and peel the steams smooth.
Cut the stems into thick circles, slice large broccoli flowerettes in half lengthwise through steams.
Break cauliflower into flowerettes - cut large ones lengthwise through steams.
Arrange Carrots, broccoli steams and cauliflowerettes in a steamer and steam over boiling water for 9 minutes or until tender.
For Sauce: Melt butter in a pan over medium heat, stir in flour and blend until smooth.
Gradually add in the milk.
Cook - stirring constantly until smoothly thickened.
Stir in Mustard, Salt, Pepper, Cheese, and parsley.
Pour half the sauce into a 3 Quart casserole dish.
Add cooked vegetables; mix gently then top with remaining sauce and gently mix again.
Cover and refrigerate until ready to bake.
Topping: For topping combine all ingredients except parsley.
Before baking - Sprinkle with topping and bake covered at 325\u00b0 F for approximately 1 hour or until hot and bubbly in the center.
Sprinkle with chopped parsley.