Yield: 4-6 servings

Ingredients:

• 2 cups of broccoli florets
• 2 cups of cauliflower florets
• 1 cup of baby carrots
• 6 Tbsp. butter, divided
• 1 small onion, chopped
• 1 garlic clove, minced
• 1/4 cup all-purpose flour
• 2 cups milk
• 1 large egg yolk, beaten
• 1 cup grated Parmesan cheese
• 1/2 tsp. salt
• 1/8 tsp. pepper
• 1/2 cup seasoned bread crumbs

Directions:

1.        Preheat oven to 400° F. Place the vegetables in a steamer basket. Add basket to a large saucepan filled with 1 inch of water. Bring water to a boil; cover saucepan and steam vegetables 3-4 minutes or until crisp-tender. Place steamed vegetables in a greased 9x13-inch baking dish. Repeat until all the vegetables are steamed.

2.        Meanwhile, in a small saucepan over medium heat, melt 4 Tbsp. butter. Add onion and cook until tender, stirring often. Add garlic and cook for 1 more minute.

3.        Stir in flour until blended. Gradually add milk and bring to a boil. Cook for 2 minutes, stirring often until thickened. Slowly stir in egg yolk and cook for 1 minute longer. Remove from heat. Stir in cheese, salt, and pepper.

4.        Pour cheese mixture over the steamed veggies.

5.        In a small skillet, cook bread crumbs in remaining butter until golden brown; sprinkle over top of casserole.

6.        Bake, uncovered, 15-18 minutes or until heated through.