Broccoli and Cauliflower Casserole

[mos]

Broccoli and Cauliflower Casserole
2 cups water
1/2 tsp salt
1 1/2 to 2 lb of broccoli and cauliflower pieces
milk
4 to 5 tbs butter, divided
4 tbs flour
salt and pepper to taste
dash nutmeg, optional
2 tbs fine dry bread crumbs
1 to 2 tbs grated Parmesan cheese
1/8 tsp paprika
In a large saucepan, bring water and salt to a boil. Add broccoli and cauliflower. Cook just until crisp-tender, about 4 to 6 minutes.

Drain broccoli and cauliflower, reserving the cooking liquid. Add milk to the vegetable liquid to measure 2 1/2 cups.
Turn the drained vegetables into a shallow 2-quart baking dish.
Melt 3 tbs of butter in the saucepan over medium heat. Blend in the flour, stirring until smooth and bubbly.
Cook, stirring, for 2 minutes.

Gradually stir in milk and vegetable broth mixture. Cook, stirring constantly, until thickened and smooth. Season to taste with the salt, pepper, and nutmeg.
Pour sauce over broccoli and cauliflower and stir gently to coat the vegetables with the sauce.

Dot with the remaining 1 to 2 tbs of butter.
Combine bread crumbs, Parmesan cheese, and paprika. Sprinkle over vegetables.
:arizona:

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