Ingredients:
Asparagus — 300 g
Carrots — 200 g
Broccoli — 200 g
Potatoes — 300 g
Cauliflower — 250 g
Butter — 75-150 g
Asafoetida — 1/4 tsp
Nutmeg — 1/4 tsp
Flour — 90 g
Warm milk — 125 ml
Preparation:
1. Prepare the ingredients.
2. Cook steamed vegetables. They should be fully prepared, but still quite solid.
3. Melt in a small saucepan over medium heat oil. Remove from heat. Put asafoetida and nutmeg.
4. With wooden spoon stir in the flour to obtain a homogeneous paste.
5. Pour a thin stream of milk, stirring constantly. Then return the pan to the heat and bring the sauce to a boil. Reduce heat to low and cook, stirring constantly, 1 minute until the sauce thickens and is smooth.
6. Add salt and pepper.
7. Add cheese.
8. Put the vegetables into the sauce and mix thoroughly.
