Friday, February 24, 2012

Carrot & Cauliflower Medley

I know a lot of you might be tempted to skip over a post about vegetables, but DON'T DO IT!  These aren't any ordinary vegetables.  This recipe actually tastes good.  They might not actually be considered low fat vegetables either but that is what makes them taste good.  Perfect dish for company.  It's easy to prepare and delicious.


Carrot and Cauliflower Medley
recipe from my mom!

About 8 large carrots peeled & cut into ¼” thick diagonal slices
1 large head cauliflower broken into bite size floweretts.
2 Tablespoons butter
2 Tablespoons flour
1/4 teaspoon mustard
2 green onions sliced thin(optional)
1 cup chicken broth
 ½ cup whipping cream
1 1/2 cup swiss cheese divided

Bring a saucepan of water to a boil and cook carrots in boiling water for two minutes.  Add the cauliflower and cook 4 minutes more until vegetables are just tender. Plunge into cold water & drain.

In another pan melt butter over med heat; stir in flour, Dijon mustard and optional green onions then cook until bubbly. Turn heat to med-low and gradually stir in 1 c. chicken broth and ½ c. whipping cream. Cook, stirring until thickened. Gradually add 1 c. shredded swiss cheese, stirring until melted. Combine vegetables and sauce in a 2 quart casserole.

Sprinkle with ½ c. additional cheese. If done ahead of time, cover and refrigerate. Before serving bake uncovered in a 350 degree oven until heated through, about 15 minutes (35 minutes if chilled). Pin It

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