Broccoli Cauliflower Carrot Bake
This recipe creates a delicious and healthy casserole that you can bring to any dinner party. Filled with vegetables full of fiber, it will leave you feeling both satisfied and healthy.
Makes
Serving size
Ingredients
3 cups broccoli, chopped into large chunks
1 cup carrots, thickly sliced
2 cups cauliflower, chopped into large chunks
4 tablespoons butter, divided
2 tablespoons flour
⅛ teaspoon pepper
1 cup milk
1 teaspoon dried thyme
¼ teaspoon ground mustard
¼ teaspoon nutmeg
¼ teaspoon paprika
1 package (3 ounces) cream cheese, softened
1 cup frozen small onions, whole or 3 medium onions, quartered
½ cup sharp cheddar cheese, shredded
2 tablespoons of Parmesan cheese, grated
½ cup panko breadcrumbs
Special Equipment
Steamer Basket
Casserole dish
Instructions
- Preheat oven at 350°F.
- Place broccoli, carrots and cauliflower in a steamer basket and steam to tender crisp for about 7 to 10 minutes.
- Melt 2 tablespoons of butter in a saucepan over medium-high heat. Whisk in the flour and pepper and cook to sand-like consistency, about 1 to 2 minutes.
- Whisk in the milk and spices and cook until mixture begins to thicken.
- Whisk in the cream cheese and continue cooking until cheese has melted and mixture is smooth. Remove from heat and stir in the onions. Set aside and keep warm.
- Place steamed vegetables into a greased casserole dish. Pour sauce mixture over top and stir to combine.
- Top with shredded cheddar cheese. Bake for 15 minutes.
- Melt the remaining 2 tablespoons of butter and mix it with Parmesan cheese and breadcrumbs. Sprinkle on top of the vegetable mix and bake another 25 minutes.
- Let rest for 5 minutes before serving.
Cooking Tip
Choose low-fat cheese or cream cheese to lower the amount of saturated fat in this recipe.
Recipe contributed by Satellite Healthcare
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