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| 2 | 16 oz. pkg. frozen broccoli, carrots, water chestnuts and red peppers |
| 4 1/2 x ca. 30 g | Jar sliced mushrooms, drained |
| 2 Esslöffel | margarine or butter |
| 3 Esslöffel | flour |
| 1/2 Teelöffel | salt |
| 1/8 Teelöffel | nutmeg |
| 1/8 Teelöffel | pepper |
| 2 Tasse | milk |
| 1/3 Tasse | parmesan grated |
| 2 Esslöffel | Dry bread crumbs, if desired |
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The creamy nutmeg Moray sauce is a lighter version of the traditional sauce. Save preparation time by using prepackaged frozen vegetables.
Cook vegetables as directed on package. Drain; place in large bowl. Stir in mushrooms. Meanwhile, melt margarine in small saucepan over medium heat. Stir in flour, salt, nutmeg and pepper; cook until smooth and bubbly, stirring constantly. Remove from heat. Gradually stir in milk. Cook over medium heat until thickened, stirring constantly. Remove from heat; stir in Parmesan cheese. Pour over vegetables; stir until well coated. Spoon into serving dish; sprinkle with bread crumbs. 12 (l/2-cup) servings.
Frozen vanilla yogurt is the surprise ingredient in this satisfying, but not sinfully sweet, pumpkin pie.
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