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Prep Time: 35 Minutes Cook Time: 25 Minutes |
Ready In: 60 Minutes Servings: 6 |
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With every spoonful of this vegetable bake, I drift back to a simpler time in my momâs garden. We werenât allowed in it unless she was with us, filling her basket with ripe tomatoes, pea pods, carrots, green onions and herbs. Ingredients:
2 cups chopped carrots |
1/2 cup fresh or frozen lima beans |
1/2 cup cut fresh green beans |
2 cups chopped cauliflower |
2 cups chopped fresh broccoli |
1/2 cup fresh or frozen whole kernel corn |
1/2 cup fresh or frozen peas |
1 large sweet onion, chopped |
1/4 cup butter, cubed |
3 tablespoons king arthur unbleached all-purpose flour |
1 cup half-and-half cream |
1 cup 2% milk |
1 package (8 ounces) spreadable garlic and herb cream cheese |
1 cup (4 ounces) shredded sharp cheddar cheese |
1/2 cup shredded part-skim mozzarella cheese |
1/2 cup minced fresh parsley |
1/4 teaspoon each salt and pepper |
dash each white pepper and ground nutmeg |
1 cup panko (japanese) bread crumbs |
1/2 cup each shredded parmesan and romano cheeses |
Directions:
1. Place the carrots, lima beans and green beans in a steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam for 4-5 minutes or until crisp-tender, adding the cauliflower, broccoli, corn and peas during the last 2 minutes. Transfer to a large bowl; stir in onion.
2. Meanwhile, in a large saucepan, melt butter. Stir in flour until smooth; gradually add the cream and milk. Bring to a boil; cook and stir for 1 minute or until thickened. Stir in the cream cheese, cheddar cheese, mozzarella cheese, parsley and seasonings; cook and stir until blended.
3. Pour sauce over vegetables; gently toss to coat. Transfer to a greased 13-in. x 9-in. baking dish. Combine the bread crumbs, Parmesan and Romano cheeses; sprinkle over vegetable mixture. Bake, uncovered, at 350° for 25-30 minutes or until bubbly. Yield: 6 servings.
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