Vegetables in creamy sauce

Boil vegetables in salted water until cooked. Brussels and cauliflower, green beans cook no more than 10 minutes, peeled small potatoes - 15-20 minutes. Drain the water, put the vegetables in a pan in one layer. Mix the cream with lemon juice, salt. Pour vegetables with this mixture. Sprinkle with breadcrumbs on top. Put in the oven and bake until browned (not allowing the sauce to boil completely).