Broccoli and Cauliflower Casserole

Ingredients2 cups water1/2 teaspoon salt1 1/2 – 2 pounds of Florida broccoli and cauliflower pieces (add extra 1/4 pound for baby)milk4 to 5 tablespoons butter or low fat substitute4 tablespoons floursalt and pepper to tastedash nutmeg, optional2 tablespoons fine, dry, seasoned bread crumbs1 to 2 tablespoons grated Parmesan cheese1/8 teaspoon paprikaPreparation

  1. In a large saucepan, bring water and salt to a boil. Add broccoli and cauliflower; cook just until crisp-tender.
  2. Drain, reserving liquid. Add milk to the vegetable liquid to measure 2 1/2 cups.
  3. Place vegetables into a shallow 2-quart baking dish.
  4. Melt 3 tablespoons of butter in the saucepan over medium heat. Blend in the flour, stirring until smooth and bubbly. Gradually stir in milk mixture. Cook, stirring constantly, until thickened and smooth. Season with the salt, pepper, and nutmeg.
  5. Pour sauce over broccoli and cauliflower. Dot with remaining 1 to 2 tablespoons of butter. In a small bowl, combine bread crumbs, parmesan cheese and paprika; sprinkle over vegetables. Bake at 450 degrees for about 20 minutes, until casserole is bubbly.

For BabyCook broccoli and cauliflower as in step 1. Remove vegetables for recipe and leave vegetables cooking for baby until very tender. Drain (save water to use to thinning) and place vegetables in food grinder and puree. Add saved water to achieve smooth consistency. Freeze any extra portions in ice cube tray for use later.Yield4 servings


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