Vegetables Normandy with Swiss Bechemel Sauce

2 Cups broccoli flowerettes
2 Cups cauliflower flowerettes
2 Cups carrots sliced
8 oz shredded swiss cheese
2 tablespoons parmesan cheese
2 Cups milk
2 tablespoons cornstarch
2 tablespoons butter
salt to taste
pepper to taste

Boil or steam vegetables to preferred tenderness. In a saucepan melt butter, add cornstarch and mix well before adding the milk. Add milk slowly. (This process is the same as making most any type of gravy.) Stir  until sauce begins to thicken. Remove from heat and add shredded swiss, parmesan cheese, salt and pepper.  Mix vegetables with sauce until all are covered well.

This is another of our family's holiday favorites.