CAULIFLOWER AND CARROT CASSEROLE
This is a great side-dish. Carrots and cauliflower are baked in a zesty hollandaise sauce. It may seem complicated but its very easy, as long as you have a blender. Very creamy and zippy!! Not to mention DELICIOUS!
Provided by FRENO
Categories Side Dish Casseroles Cauliflower
Time 40m
Yield 6
Number Of Ingredients 9
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.
Nutrition Facts : Calories 365.6 calories, Carbohydrate 26.2 g, Cholesterol 148.2 mg, Fat 27.5 g, Fiber 4.1 g, Protein 5.5 g, SaturatedFat 13.3 g, Sodium 537.9 mg, Sugar 6.1 g
CARROT AND CAULIFLOWER CASSEROLE
This recipe came from the Holladay 7th Ward Cookbook, and was posted by Jeanne Forsberg. I found this when I had half a head of cauliflower and some carrots, and needed a vegetable side that I thought I could get kids to eat. As usual, cheese comes into play!
Provided by breezermom
Categories Cheese
Time 1h
Yield 4-5 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 211.5, Fat 14.6, SaturatedFat 9, Cholesterol 46.6, Sodium 228.6, Carbohydrate 13.1, Fiber 3.4, Sugar 4.8, Protein 8.7
ROASTED CARROTS AND CAULIFLOWER WITH THYME
My whole family loves this dish, even cold! This goes very well with all roasted meats.
Provided by carina
Categories Fruits and Vegetables Vegetables Cauliflower Roasted
Time 45m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Combine carrots, cauliflower, olive oil, thyme, garlic, salt, and pepper in a roasting pan; cover with aluminum foil.
- Bake in the preheated oven for 20 minutes. Remove foil, stir vegetables, and continue cooking until vegetables are tender, about 15 minutes more. Toss vegetables with Parmesan cheese.
Nutrition Facts : Calories 175.5 calories, Carbohydrate 13.6 g, Cholesterol 11.7 mg, Fat 10.9 g, Fiber 4.7 g, Protein 7.9 g, SaturatedFat 3.3 g, Sodium 672.9 mg, Sugar 6 g
CARROT BROCCOLI CASSEROLE
This colorful side dish feels right at home with any entree. The veggies are coated in a buttery cheese sauce, then layered with cracker crumbs. Even kids who turn up their noses at broccoli will eat this up. -Nancy Horsburgh, Everett, Ontario
Provided by Taste of Home
Categories Side Dishes
Time 1h
Yield 8 servings.
Number Of Ingredients 5
Steps:
- Place 1 in. of water in a saucepan; add carrots. Bring to a boil. Reduce heat; cover and simmer for 5-8 minutes or until crisp-tender. Add broccoli; cover and simmer 6-8 minutes longer or until vegetables are crisp-tender. drain and set aside. , In a small saucepan, cook and stir cheese and 1/4 cup butter until smooth. Stir in broccoli and carrots until combined., Melt the remaining butter; toss with cracker crumbs. Sprinkle a third of the mixture in a greased 2-1/2-qt. baking dish. Top with half the vegetable mixture. Repeat layers. Sprinkle with remaining crumb mixture. , Bake, uncovered, at 350° for 35-40 minutes or until heated through.
Nutrition Facts : Calories 397 calories, Fat 29g fat (16g saturated fat), Cholesterol 64mg cholesterol, Sodium 727mg sodium, Carbohydrate 26g carbohydrate (9g sugars, Fiber 4g fiber), Protein 10g protein.
CAULIFLOWER AND CARROT GRATIN
An old standby for me. I like the fact that it can be made earlier in the day and finished off before dinner. Once again, based on an old Canadian Living recipe. Vary the vegetables if you like.
Provided by Jan in Lanark
Categories Cauliflower
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Divide cauliflower into florets.
- Cut carrots diagonally into 1/4 inch slices.
- In saucepan of boiling salted water, cook cauliflower until tender crisp, about 8 minutes; remove with slotted spoon and drain in colander.
- Cook carrots in same water until tender crisp, about 8 minutes; remove with slotted spoon and add to cauliflower.
- Measure and remove 1/2 cup cooking liquid.
- For the sauce, in a heavy pan melt butter, stir in flour and cook, stirring constantly, for 3-4 minutes without browning.
- Whisk in reserved cooking liquid and milk; cook, again stirring constantly, until sauce is smooth and thick.
- Stir in salt, pepper and nutmeg.
- Blend in cheese.
- Place vegetables in a greased 8 cup gratin dish, keeping all vegetables at about the same level and spoon sauce over top.
- Recipe can be prepared ahead to this point; bring to room temp before baking.
- For the gratin, combine cheese, breadcrumbs and butter and sprinkle over casserole.
- Bake in 375 oven for 15 minutes if ingredients are warm, 20-25 minutes if at room temperature.
- Broil for 2-3 minutes to crisp and brown topping and serve immediately.
- 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.
Nutrition Facts : Calories 343.6, Fat 24.5, SaturatedFat 15.1, Cholesterol 67.6, Sodium 597.9, Carbohydrate 22.9, Fiber 4.8, Sugar 5.1, Protein 11
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