Cauliflower & Brussels Sprouts Gratin
Ready In: 55 mins
Serves: 8
Ingredients
- 1 large cauliflower, cut in large florets
- 4 cups fresh Brussels sprouts, halved
- 3 tablespoons margarine
- 1⁄3 cup flour
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon pepper
- 1⁄4 teaspoon nutmeg, grated
- 3 cups skim milk
- 1⁄2 cup parmesan cheese, grated
- 2⁄3 cup fresh breadcrumb
Directions
- Cook cauliflower in boiling water until crisp tender (about 5 min.).
- Remove with slotted spoon and chill under cold water; drain well.
- Cook Brussels sprouts in same water until crisp tender (about 7 minutes).
- Drain and chill under cold water; drain well.
- Dry any excess water from vegetables with a towel.
- *** Can be held for up to 24 hours if desired ***.
- Melt margarine; whisk in flour, salt, pepper and nutmeg.
- Cook, stirring for 1 minutes.
- Gradually whisk in milk, stirring until thickened, about 5 minute.
- Remove from heat and stir n cheese.
- *** This also can be held for up to 24 hours if well covered, (heat before using) ***.
- Spread vegetables in well greased 9 X 13 inch pan.
- Pour sauce over top and sprinkle with bread crumbs.
- *** Can be covered and kept up to 8 hours in fridge ***.
- Bake at 400°F until bubbly, about 25 minutes.
- Broil until crumbs are golden.
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