Creamed Veggies

2 cups coined carrots
medium onion, chopped
2 cloves of garlic, minced
pinch of salt
tbsp pepper
1 jalapeno, chopped
2 cups broccoli florets
3 tbsp olive oil
1 tbsp butter
1 tsp garlic powder
1 tbsp flour
1/2 cup half and half
1/2 cup milk
1 cup cheese (used about 3/4 mozzarella, 1/4 romano)
1 tbsp parsley

Vegetables and sauce are to be prepared simultaneously and combined just before serving

Heat 2 tbsp oil
saute carrots with a pinch of salt and pepper for about 10 minutes until softened and slightly browned
add jalapeno, onion, and garlic and saute another 5-7 minutes
add broccoli and saute another 5-7 minutes

Melt butter and oil in saucepan
Add garlic powder, pinch of salt, and tbsp pepper
Add flour and stir until a browned roux
Add milk and half and half heat for 2-3 minutes until thickened
Add cheese and continue stirring until melted
Add parsley

Pour sauce over vegetables, stir and heat for 1-2 minutes and serve


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