Garden Veggies W Creamy Horseradish Sauce |
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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 8 |
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I found this recipe in Better Homes and Gardens magazine in the 80's. I'll change it up a bit, but the only constant change is the addition of Parmesan cheese. If you love these veggies and horseradish, you will love this. Ingredients:
3 cups cauliflower |
1 pound carrot, sliced |
1 pound broccoli, cut into 1 pieces |
1 cup mayonnaise (light is ok) |
1/4 cup onion, finely chopped |
3 tbs prepared horseradish |
1/2 cup parmesan cheese |
salt and pepper to taste |
1/2 cup dry bread crumbs |
2 tbs butter, melted |
1/8 tsp paprika |
Directions:
1. In a 3-quart saucepan cook cauliflower and carrots, covered, in a small amount of boiling water for 5 minutes. Add broccoli and cook 5 minutes more or until vegetables are crisp-tender. Drain.
2. In a small mixing bowl combine mayonnaise, onion, horseradish, Parmesan cheese, salt and pepper. In a 2-quart casserole combine vegetables and mayonnaise mixture. In a small mixing bowl combine bread crumbs, butter and paprika; sprinkle over vegetable mixture.
3. Bake, uncovered, in a 350 oven for 15 minutes or until heated through and topping is golden.
4. NOTES : For a quicker side dish I use a frozen mix of the 3 vegetables., microwave to finish and skip the bread crumb topping.
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