Rating: Delicious (RMD Rating)
Accompany this hearty winter gratin with crisp green salad for a nutritious lunch or light supper.
Divide cauliflower into florets. Cut carrots diagonally into 1/4 inch slices.
In saucepan of boiling salted water, cook cauliflower until tender crisp, 8 to 10 minutes; remove with slotted spoon and add to cauliflower. Measure and reserve 1/2 cup of cooking liquid.
In heavy saucepan, melt butter; stir in flour and cook, stirring constantly, for 3 to 4 minutes without browning. Whisk in reserved cooking liquid and milk; cook, stirring almost constantly with wooden spoon, until sauce is thickened and smooth. Stir in salt, pepper and nutmeg. Blend in cheese. Taste and adjust seasoning, if necessary.
Place cauliflower and carrots in greased 8-cup gratin dish, keeping all vegetables at about the same level. Spoon sauce over vegetables. (Recipe can be prepared ahead to this point and refrigerated. Bring to room temperature before baking.)
Combine cheese, bread crumbs and butter and sprinkle over casserole.
Bake in 375°F (190°C) oven for 15 minutes if ingredients are warm, 20 to 25 minutes if at room temperature. Broil for 2 to 3 minutes to crisp and brown topping. Serve immediately. Makes 6 to 8 side-dish servings or 4 main-course servings.
You can substitute any combination of vegetables for the ones suggested here: Brussels sprouts, broccoli, parsnips, celery, onions, potatoes and rutabaga. Cook a total just l of 2-1/2lb of vegetables just until tender and assemble gratin as directed in recipe.
Ingredients
Directions
Divide cauliflower into florets. Cut carrots diagonally into 1/4 inch slices.
In saucepan of boiling salted water, cook cauliflower until tender crisp, 8 to 10 minutes; remove with slotted spoon and add to cauliflower. Measure and reserve 1/2 cup of cooking liquid.
In heavy saucepan, melt butter; stir in flour and cook, stirring constantly, for 3 to 4 minutes without browning. Whisk in reserved cooking liquid and milk; cook, stirring almost constantly with wooden spoon, until sauce is thickened and smooth. Stir in salt, pepper and nutmeg. Blend in cheese. Taste and adjust seasoning, if necessary.
Place cauliflower and carrots in greased 8-cup gratin dish, keeping all vegetables at about the same level. Spoon sauce over vegetables. (Recipe can be prepared ahead to this point and refrigerated. Bring to room temperature before baking.)
Combine cheese, bread crumbs and butter and sprinkle over casserole.
Bake in 375°F (190°C) oven for 15 minutes if ingredients are warm, 20 to 25 minutes if at room temperature. Broil for 2 to 3 minutes to crisp and brown topping. Serve immediately. Makes 6 to 8 side-dish servings or 4 main-course servings.
You can substitute any combination of vegetables for the ones suggested here: Brussels sprouts, broccoli, parsnips, celery, onions, potatoes and rutabaga. Cook a total just l of 2-1/2lb of vegetables just until tender and assemble gratin as directed in recipe.