Archive for April, 2010

25
Apr
10

Broccolli Veggie Bake

fresh broccoli florets
sweet onions
sweet peppers
mushrooms
garlic
olive oil
butter
salt
pepper
flour
cheese
milk
egg(s)
bread crumbs

in 2 oven proof rectangular dishes arrange broccoli to cover each to measure.
Line one dish with plastic wrap long enough to fold over and cover the dish when filled
butter /oil the other.
coarsely chop broccoli, blanch in boiling water for 3-4 minutes till bright and crunchy
set aside in bowl, reserve a cup or two of the blanching water.
coarsely slice vegetables, drizzle with olive oil and season with salt and pepper
oven roast about 20-30 minutes.
add the roasted veggies to the broccoli
In a pan, heat olive oil , butter , vegetable oil, etc and add flour for a roux,
planning on enough sauce to cover all the vegetables
add milk, cream, cheese etc.
thin with the reserved broccoli water so it’s not too thick.

go light on the cheese and milk for the sauce so the flavor of the veggies come through.

heat over medium heat stirring constantly to avoid lumps

temper in and egg or two,and season to taste, with herbs if desired

mix sauce together with the veggies and correct seasonings.turn into the baking dishes, and top with breadcrumbs, cracker crumbs etc

wrap the dish with the plastic wrap and freeze,
Bake the other dish about 350 for 20 minutes till bubbly.
finish cooking by broiling till crumb top is golden brown.
let sit several minutes till set up, serve.

When the other dish is frozen remove from dish return to freezer.

When ready to cook remove plastic wrap return to original dish and bake.

good side dish or main dish, and you have a spare dish frozen for future use.




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