 We're making steamed vegetables with white sauce. Who wouldn't love that? And the key here is that we only want to use a little bit of water because we don't want all of the vitamins to leach out into the water. So ideally, when the vegetables are steamed, almost all of the water has actually evaporated because then you won't have lost many of those vitamins. I'm just going to put a little bit of salt and then I'm going to cover this and I won't let it over cook, but just soft enough. If you have a six-month-old who's just getting their teeth, then you obviously have to cook it longer than if you have a two-year-old who has a full set and they can really chew their carrots even if they're not fully cooked. And while that cooks, I am going to make a white sauce. You just take a little bit of butter and let it melt. When your butter is almost all melted, you're going to take a little bit of flour or corn starch. And the point is this is going to thicken the sauce and make it nice and creamy. Make sure there are no lumps. Now we're going to add some milk. For flavor, I'm going to add a bit of salt to this and a little bit of pepper. And if you want, you can add just like the tiniest little bit of sugar to balance the sourness of the cheese, but you don't have to add the sugar. Meanwhile, our vegetables are boiling nicely over here. About 30 seconds later, the sauce is already thick. And we're going to add a handful of grated cheese. There we have a white sauce, cheesy, yummy white sauce, homemade. No added 1,500 ingredients like you get in the store-bought stuff. I'm going to strain my vegetables now so that I can put it into one of my soups because it has so many vitamins in it. And now we're just going to put it all together. And that is a great way to get your vegetables into your child's lunch in under five minutes.