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Broccoli and Cauliflower Au Gratin (Emeril Lagasse) Recipe

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Broccoli and Cauliflower Au Gratin (Emeril Lagasse)
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Ingredients
11
Count
Nutrition
663
Calories
Total time
85
Minutes
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Ingredients:

Directions:

  1. Preheat the oven to 375 degrees F. Grease a 3-quart casserole dish with 2 teaspoons of butter and set aside.
  2. Bring a pot of salted water to a boil. Add the cauliflower and cook until tender but still firm, 8 to 10 minutes. Transfer with a slotted spoon to a colander, rinse under cold running water, and drain well.
  3. Return the water to a boil, add the broccoli and cook until tender but still firm, about 5 minutes. Drain in a colander, refresh under cold running water, and drain again.
  4. Place the cauliflower in the prepared pan and top with the broccoli.
  5. In a medium heavy saucepan, melt the remaining stick of butter over medium heat. Stir in the flour, whisking constantly over medium heat until thickened into a blond roux, about 4 minutes. Add the remaining 2 teaspoons salt and the cayenne, stir, and gradually add the cold milk, whisking constantly until the mixture thickens, about 4 minutes. Bring to a simmer and add the cheese, whisking constantly until the cheese is melted. Remove from the heat.
  6. Pour the cheese sauce over the vegetables, gently rapping the casserole dish on the counter top to dispel air bubbles.
  7. In a bowl, mix together the bread crumbs, oil, and Essence and evenly distribute over the top of the vegetables. Bake until golden brown, about 30 minutes. Serve hot.
  8. Essence (Emeril's Creole Seasoning):
  9. 2 1/2 tablespoons paprika
  10. 2 tablespoons salt
  11. 2 tablespoons garlic powder
  12. 1 tablespoon black pepper
  13. 1 tablespoon onion powder
  14. 1 tablespoon cayenne pepper
  15. 1 tablespoon dried leaf oregano
  16. 1 tablespoon dried thyme
  17. Combine all ingredients thoroughly and store in an airtight jar or container.
  18. Yield: about 2/3 cup
  19. Recipe from New New Orleans Cooking , by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 663.35 Kcal (2777 kJ)
Calories from fat 347.63 Kcal
% Daily Value*
Total Fat 38.63g 59%
Cholesterol 85.08mg 28%
Sodium 1355.27mg 56%
Potassium 1508.21mg 32%
Total Carbs 53.02g 18%
Sugars 20.53g 82%
Dietary Fiber 9.18g 37%
Protein 28.34g 57%
Vitamin C 209.8mg 350%
Vitamin A 0.2mg 6%
Iron 2.5mg 14%
Calcium 714.4mg 71%
Amount Per 100 g
Calories 97.02 Kcal (406 kJ)
Calories from fat 50.84 Kcal
% Daily Value*
Total Fat 5.65g 59%
Cholesterol 12.44mg 28%
Sodium 198.21mg 56%
Potassium 220.58mg 32%
Total Carbs 7.75g 18%
Sugars 3g 82%
Dietary Fiber 1.34g 37%
Protein 4.14g 57%
Vitamin C 30.7mg 350%
Iron 0.4mg 14%
Calcium 104.5mg 71%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 15.7
    Points
  • 18
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol

Bad Points

  • High in Sodium

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