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  Confetti Vegetable Mold
   Vegetables
   Barbara Floyd
   1/14/2009
Ingredients:
4 lb cauliflour, trimmed
10 oz carrots
10- oz dark green zuccchini
2 oz butter
1/2 cup green onions, including tops
2 T flour
8 ou milk
1/2 - 3/4 tsp salt
1/2 tsp white pepper
1/2 tsp ground nutmeg
3 eggs, beaten
2 oz (1/2 cup) finely grated parmesan or romano (use more)
Instructions:
Separate cauliflour into florets & cook in microwave or in salted boiling water until tender, about 6 min. Drain well.

Grate carrots & blanch for 2 min, drain well.
Grate zucchini & blanch for 1 min, drain well.
Melt 1 oz of butter in heavy saucepan & cook cauliflour, stirring & mashing until it is quite dry, but not brown.
Add zucchini, carrots & onions & cook for 5 min, stirring.

In another saucepan, melt 1 oz butter , stir in flour & cook over med heat 1 - 2 min, stirring constantly. Add milk all at once & whisk until mixture boils & thickens. Remove from heat & add salt, pepper & nutmeg. Stir in egg & cheese. Turn in vegetables & mix well.

Turn into buttered dish & bake at 350 for 30 min.

Serves 6. May serve warm or cold.
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