Carrot And Cauliflower Casserole Recipes

CARROT AND CAULIFLOWER CASSEROLE

Steps:

• Cook the carrot in a small amount of boiling water for 8 to 10 minutes or until tender. Drain, and place in a lightly greased 1 quart casserole.
• Cook the cauliflower in a small amount of boiling water for 6 to 8 minutes or until tender. Drain. Add the cauliflower to the carrots, and set aside.
• Melt the butter in a heavy saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add the broth and cream; cook over medium heat, stirring constantly, until the mixture is thickened and bubbly. (Do not get it too thick). Add 1/2 cup shredded cheese, green onions, and mustard, stirring until the cheese melts.
• Pour the sauce over the carrots and cauliflower, stirring gently to coat well. Cover and bake at 350 degrees for 20 minutes or until the mixture is thoroughly heated. Remove the cover and sprinkle with the remaining shredded cheese. Bake an additional 5 minutes or until the cheese melts.

CAULIFLOWER AND CARROT CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Bring about 2 inches of water to a boil in a large pot. Add cauliflower and carrots, and boil for about 7 minutes, until fork tender. Drain well, and transfer to a 9x13 inch baking dish.
• While the vegetables are cooking, combine the egg yolks, salt, lemon juice and hot pepper sauce in a blender or food processor. Blend for a few seconds to mix, then continue to blend while slowly pouring in 1/2 cup of hot melted butter. Continue blending until thickened. Pour this sauce over the vegetables in the baking dish. Stir together the cracker crumbs and remaining butter; sprinkle over the top of the casserole.
• Bake for 20 minutes in the preheated oven, or until the casserole is bubbling, and the top is toasted. Let cool slightly before serving.