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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 12 |
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My family loves to come over for Thanksgiving dinner because of the special side dishes I prepare. This one is always a winner! The creamy orange sauce complements the tender broccoli and cauliflower beautifully. Ingredients:
1 large head cauliflower, broken into florets (4 cups) |
1 medium bunch broccoli, cut into florets (4 cups) |
1/4 cup butter, cubed |
1/4 cup king arthur unbleached all-purpose flour |
2 cups half-and-half cream |
2 tablespoons grated orange peel |
1/2 teaspoon salt |
1/4 teaspoon ground nutmeg |
1/4 teaspoon white pepper |
1/4 cup shredded cheddar cheese |
Directions:
1. In a saucepan, bring 1 in. of water to a boil; add cauliflower. Reduce heat; cover and simmer for 10-12 minutes or until crisp-tender.
2. In another saucepan, bring 1 in. of water to a boil; add broccoli. Reduce heat; cover and simmer for 8-10 minutes or until crisp-tender. Drain vegetables and rinse with cold water.
3. Melt butter in a saucepan. Stir in flour until smooth. gradually add cream. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in orange peel, salt, nutmeg and pepper.
4. Arrange cauliflower and broccoli in alternate rows in a 3-qt. or 13-in. x 9-in. baking dish. Top with cream sauce and cheese. Bake, uncovered, at 325° for 20-25 minutes or until heated through. Yield: 12 servings.
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