Cauliflower and Carrot Gratin

Cauliflower and Carrot Gratin

sobota, 1 lutego 2014

Cauliflower and Carrot Gratin

Time: 50 mins

Ingredients

• 1 cauliflower (2 lb.)
• 3 large carrots (1/2 lb.)
• 1/4 cup butter
• 3 tablespoons flour
• 1 1/4 cups milk
• 1/2 teaspoon salt
• 1 pinch pepper
• 1 pinch nutmeg
• 1/2 cup shredded old cheddar cheese

Directions

• 1 Divide cauliflower into florets.
• 2 Cut carrots diagonally into 1/4 inch slices.
• 3 In saucepan of boiling salted water, cook cauliflower until tender crisp, about 8 minutes; remove with slotted spoon and drain in colander.
• 4 Cook carrots in same water until tender crisp, about 8 minutes; remove with slotted spoon and add to cauliflower.
• 5 Measure and remove 1/2 cup cooking liquid.
• 6 For the sauce, in a heavy pan melt butter, stir in flour and cook, stirring constantly, for 3-4 minutes without browning.
• 7 Whisk in reserved cooking liquid and milk; cook, again stirring constantly, until sauce is smooth and thick.
• 8 Stir in salt, pepper and nutmeg.
• 9 Blend in cheese.
• 10 Place vegetables in a greased 8 cup gratin dish, keeping all vegetables at about the same level and spoon sauce over top.
• 11 Recipe can be prepared ahead to this point; bring to room temp before baking.
• 12 For the gratin, combine cheese, breadcrumbs and butter and sprinkle over casserole.
• 13 Bake in 375 oven for 15 minutes if ingredients are warm, 20-25 minutes if at room temperature.
• 14 Broil for 2-3 minutes to crisp and brown topping and serve immediately.
• 15 You can substitute any combination of vegetables such as broccoli, brussels sprouts, parsnips, celery, onions, potatoes or rutabaga as long as the total is about 2 1/2 lbs.