Vegetable Casserole 

Creamy cheesy vegetables - great comfort food and you're still eating veggies.

~Roasted Vegetable Casserole:
Roast cauliflower, broccoli, carrots, rudabaga, onions, etc. in salt and olive oil until tender and reduced in size.

*Since I don't keep heavy cream, here is a milk option. Still plenty of butter!
Make white sauce on top of the stove:
1 stick unsalted butter
1 T white flour
1 c whole milk
1/2 t salt
garlic, nutmeg, cayenne pepper
about 2 oz parmesan cheese and 4 oz sharp cheddar cheese

Stir vegetables into sauce and top with a little of the cheese. Bake until golden and bubbling.

*To make a more hearty main dish add potatoes like scalloped potatoes.
Slice potatoes and simmer until just a little tender in the white sauce (add an extra cup of milk to accommodate this) before adding the cheese.
Then stir in the other vegetables and proceed as before.
~Cauliflower Casserole
1 large cauliflower (about 3 lb)
2 T unsalted butter
1 T white flour
1 1/2 c heavy cream
1/2 t salt
pinch nutmeg
pinch cayenne pepper
black pepper
2 oz parmesan cheese

Steam the cauliflower until it is tender on the outside but slightly crunchy inside. Saute onion in butter. Add garlic until it is fragrant about 30 seconds. Stir in flour until it is just nutty smelling and golden. Whisk in the cream and bring to a boil. Stir in nutmeg, cayenne, salt, pepper and 2/3 of the parmesan until well combined. Mix cauliflower and white sauce together. Sprinkle the remaining 1/3 parmesan. Bake convection 350* until top is golden brown and sauce is bubbling, about 10 minutes.

Cookbook Home | About | Search