Freshly grated Parmesan Cheese is the key to this dish, although prepared Parmesan mixed with a bit of grated mozzarella will do in a pinch.

For 6–8 servings you’ll need

• 8 baby potatoes, washed and halved (or 4 medium, quartered)
• 2 small turnips, peeled and sliced
• 4 baby onions, halved
• 1 small cauliflower head, cut into bite-size pieces
• 1/4 c butter
• 1/3 c all-purpose flour
• 1 can (425 g) chicken consomme
• 1 ½ c milk
• ½ c freshly grated Parmesan cheese

Preparation

• Preheat oven to 350-degrees Fahrenheit
• Mix all veggies and place in greased 6-cup casserole dish, set aside
• Heat butter in a saucepan, add flour
• Stir over low heat 2-3 minutes
• While stirring, add stock and milk gradually to pan, turn heat to medium
• Stir constantly until sauce boils and thickens
• Pour sauce over casserole, cover and bake 1 hour or until veggies are tender
• Remove cover, sprinkle with Parmesan and broil until cheese is golden

Tips

• Garnish with julienne shallot greens.

Good served with

• Roast turkey or chicken.