A note about veggies: Use fresh veggies in your recipe's at all times, if possible. If the veggies you want is not available fresh, buy frozen. Canned veggies are just gross, but if you like canned veggies, you are going to LOVE fresh.

2 C. steamed veggies, drained
2 T. Butter
2 T. Flour
1 Cup Milk
Salt & Pepper to taste

Clean, Peel if needed, chop if needed, the Veggies
Steam them until tender, and set them aside
(note: steaming them over boiling water, instead of boiling them allows them to retain all of their flavor, it is worth the extra effort.)
Melt Butter over med/low heat
Remove from heat and add the Flour, whisking to blend into a paste
Return to heat and slowly add Milk while whisking to incorporate
Cook and stir to thicken
Add cooked Veggies and salt & Pepper
Serve Hot


Veggie Suggestions:
Corn ~ start with cooking the corn on the cob
Peas ~ add tiny or chopped onions to the butter and saute'
Lima or Butter Beans ~ start with frozen Lima's, can add minced onion
Asparagus ~ discard hard portion of stems, and cut the rest into 1 inch pieces, can add crumbled bacon
Green, Snap, or Wax Beans ~ start with fresh
Broccoli ~ start with fresh
Brussels Sprouts ~ start with fresh, cut into half when tender before creaming
Cabbage ~ can add crumbled bacon
Carrots ~ start with fresh and scrub don't peel
Celery ~ slice and remove strings, can add sliced Almonds
Couliflower ~ can add a little paprika
Leeks ~ start with fresh
Mushrooms ~ start with fresh sliced, can add onion
Potatoes ~ yes potatoes!

Great Combos:
Corn & Lima Beans
Broccoli & Coliflower
Mushrooms, Onions & Celery
Asparagus & Mushrooms
Green Beans & Mushrooms