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Vegetable Casserole (Gronsaksgratin)



  • 3 medium carrots, sliced
  • 8 ounces green beans, cut into 1-inch pieces
  • 1/2 small head cauliflower, separated into florets
  • 1 small onion, sliced
  • 2 tablespoons butter or margarine
  • 2 tablespoons all-purpose flour
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/2 cup whipping cream
  • 1/4 cup grated Parmesan cheese


  1. Heat 1 inch salted water to boiling.
  2. Add carrots, beans, cauliflower and onion. Heat to boiling; reduce heat. Cover and simmer until tender, 12 to 15 minutes.
  3. Drain vegetables, reserving 1 cup liquid.
  4. Place vegetables in ungreased 11 x 7-inch baking dish or 8-inch square baking dish.
  5. Heat butter over low heat until melted.
  6. Blend in flour, salt and pepper. Cook over low heat, stirring constantly, until mixture is smooth and bubbly; remove from heat.
  7. Stir in reserved liquid and whipping cream. Heat to boiling, stirring constantly. Boil and stir 1 minute; remove from heat.
  8. Pour sauce over vegetables; sprinkle with cheese.
  9. Set oven to broil or 550 degrees F.
  10. Broil until top is light brown and bubbly, 3 to 5 minutes.


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