Recipe by Irmgard
This is a new recipe that I recently tried out for Thanksgiving. It piqued another cook's interest so I said if it was good, I would post it. It is very good and tastes better reheated the next day!
Top Review by Just Call Me Martha
We really enjoyed this recipe - we had it at Christmas and at another large family event. I made the sauce the day ahead and I also steamed the vegetables, cooled them under cold water and refrigerated everything overnight. It was simple to throw everything together the next day and saved time and cleanup! The fresh basil and horseradish are really nice touches in the topping. Thanks Irmgard.
- 1⁄2 head cauliflower
- 1 bunch broccoli
- 1 large carrot
- 2 cups breadcrumbs
- 1⁄2 cup grated old cheddar cheese
- 2 tablespoons chopped fresh basil
- 1 tablespoon horseradish
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon pepper
- 2 tablespoons melted butter
- 2 tablespoons butter
- 1 small onion, finely chopped
- 3 tablespoons all-purpose flour
- 2 1⁄2 cups milk
- 2 teaspoons Dijon mustard
- 1⁄2 teaspoon salt
- 1 1⁄2 cups grated old cheddar cheese
Directions See How It's Made
- Butter a 9" x 13" baking dish.
- Cut enough cauliflower and broccoli into bite-size pieces to nearly fill the dish.
- Peel and thinly slice the carrot.
- Bring a large pot of water to a boil.
- Add the vegetables; cook 2 minutes or until cooked but still very crisp.
- Drain in a colander; cool under cold running water.
- Drain again; turn into baking dish.
- Combine the bread crumbs, cheese, basil, horseradish, salt and pepper in a small bowl.
- Stir in the butter; set aside.
- To make the sauce, melt butter in a medium saucepan over medium heat.
- Add the chopped onion; saute 3 to 5 minutes or until softened.
- Stir in the flour and cook for 1 minute, stirring constantly.
- Gradually mix in the milk and mustard while stirring constantly.
- Cook for 10 minutes, stirring frequently, until the mixture thickens and just boils.
- Remove from heat; stir in the salt and cheese; pour evenly over the vegetables.
- Arrange the rack over the oven centre; preheat the oven to 400 degrees F.
- Scatter the crumb mixture evenly over the vegetables in cheese sauce.
- Bake 20 to 25 minutes or until bubbly around the edges and the topping is crisp and brown.