- 1 lb. broccoli
- 1 lb. cauliflower
- chicken broth, water or bouillon
- 1/2 c. butter
- 1 small onion, diced
- 1/2 c. flour
- 1 qt. milk
- 1 c. grated sharp Cheddar cheese
- black pepper
- Cut vegetables into small pieces, discarding any of the stem too tough to poke with a fingernail. Barely cover with broth and slowly cook until tender. In another pan, saut onion in butter or margarine on medium heat.
- Add flour to make a roux; slowly add flour, stirring constantly to thicken and prevent lumping. Slowly add milk while stirring constantly. Lower heat and cook 45 minutes; continue stirring occasionally. Serve with grated cheese and pepper.