For baked vegetables, wash, peel and divide the vegetables into bite-sized pieces. let them steam in a pot with a little water.
In another pot, melt the butter, add the flour and let it burn in slightly. Deglaze with milk and vegetable soup and stir vigorously with a whisk so that no lumps form. Simmer briefly.
Stir in the steamed vegetables and season with salt, herb salt, a little pepper and nutmeg. Sprinkle with freshly chopped parsley before serving.
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