Tuesday, October 27, 2009
Light and Creamy Vegetable Casserole
I'm always trying to find interesting ways to cook veggies. Broccoli for one, has vitamin C and apparently fights Cancer! Hurray! So I thought I'd celebrate this superhero by trying a new recipe in its honor!
I got the idea for this recipe from Emeril Lagasse, the food network chef. You know...BAM!
He's amazing - however, his recipe included 8 sticks of butter! When I read that, I just about closed the book but then I got an idea for this recipe.
1 small head of Broccoli, (using mostly the flowerettes - cut stem in small pieces)
(Optional)1 small head of Cauliflower (using mostly flowerettes- cut stem in small pieces)
(Optional) a few thickly sliced new potatoes (not scalloped)
1cup +1/2 of shredded low fat cheddar/mozzarella mix (Kraft)
1 cup to 1cup +1/2 of Bechamel sauce (for 1 cup of sauce its: 2 tbsp of butter/2 tbsp of flour/1 cup of milk. See recipe below)
Olive oil for drizzling
Pre-heat oven at 350.
Butter an oven-proof baking dish - substitute with olive oil if you prefer but butter is the best.
par-boil your potatoes in salted water
Steam your veggies until cooked but still firm.
Put the broccoli and cauliflower in a bath of cold water
Drain your veggies very well
Arrange broccoli and cauliflower in one layer
season with salt and pepper
Place sliced potatoes overtop.
Drizzle with olive oil
Drizzle Bechamel sauce over the veggies making sure that some sauce makes it down to the broccoli and cauliflower.
Sprinkle with shredded cheese.
Bake for approx 30 min.
If you wish, cover with foil for the first 10 minutes..
Melt two Tbsp of butter in a small saucepan
Incorporate the 2 tbsp of flour slowly
Slowly incorporate milk until sauce thickens to desired consistency.
Enjoy this and please send me feedback!