Source: Cooking Light (slightly modified by Aimee)
Makes 6 servings
2 1/2 cups cauliflower florets
2 small crowns broccoli, cut into florets
2 tsp oil
3 carrots, peeled & sliced
1 1/2 cups milk
3 TB cornstarch
4 oz. Gouda cheese
4 oz. Harvarti cheese
1 tsp dry mustard
1/4 tsp black pepper
salt to taste
1/4 cup bread crumbs
1. Preheat oven to 350. Steam cauliflower & broccoli 5 minutes; place in oiled baking dish.
2. In large saucepan, heat oil & saute carrots until crisp-tender. Add milk & turn heat to medium-high. Place constarch in small bowl & whisk in 3 TB cold water; stir into milk mixture. Bring to a gentle boil & cook until thickened, stirring often. Stir in cheeses and mix until melted. Season with mustard, pepper & salt.
3. Pour carrot-cheese mixture over florets; sprinkle with bread crumbs & bake for 25 minutes. Let cool 5 minutes before serving.
Makes 6 servings
2 1/2 cups cauliflower florets
2 small crowns broccoli, cut into florets
2 tsp oil
3 carrots, peeled & sliced
1 1/2 cups milk
3 TB cornstarch
4 oz. Gouda cheese
4 oz. Harvarti cheese
1 tsp dry mustard
1/4 tsp black pepper
salt to taste
1/4 cup bread crumbs
1. Preheat oven to 350. Steam cauliflower & broccoli 5 minutes; place in oiled baking dish.
2. In large saucepan, heat oil & saute carrots until crisp-tender. Add milk & turn heat to medium-high. Place constarch in small bowl & whisk in 3 TB cold water; stir into milk mixture. Bring to a gentle boil & cook until thickened, stirring often. Stir in cheeses and mix until melted. Season with mustard, pepper & salt.
3. Pour carrot-cheese mixture over florets; sprinkle with bread crumbs & bake for 25 minutes. Let cool 5 minutes before serving.
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