Vegetables in Milk Sauce

Wash and prepare your seasonal vegetables by peeling and cutting them into uniform bite-sized pieces to ensure even cooking.

Bring a pot of lightly salted water to a boil and cook the vegetables until just tender but still holding their shape. Drain and set aside.

In a separate saucepan over medium heat, toast the flour dry for 1-2 minutes, stirring constantly, until it turns very lightly golden and loses its raw smell.

Gradually pour the milk into the saucepan with the toasted flour, whisking continuously to prevent lumps from forming.

Continue to cook the milk and flour mixture over medium-low heat, stirring constantly, until the sauce thickens to a smooth, creamy consistency.

Season the white sauce with salt to taste, adjusting as needed.

Add the drained cooked vegetables to the sauce and gently stir to coat them evenly. Heat everything together over low heat for a few minutes.

Transfer the vegetables in milk sauce to a serving dish and serve immediately while hot.