Thursday, December 28, 2006

Broccoli Cauliflower au Gratin

I can never get enough of these two. This is a dish that jazzes up these veggies, which I often serve over a tortilla base, prepared as in the Migas recipe for a light supper.

1 medium broccoli
1 medium cauliflower
2 cups White Sauce (a la Mornay)
2 Tb bread crumbs, preferably corn bread or tortilla crumbs
2 Tb Jack cheese
2 Tb Butter

Oven to 375 deg. F

While bring 2 quarts of water with the salt to a boil in a large pot, prepare broccoli and cauliflower flowerets and add to the boiling water. Cook for 7-8 minutes. Drain, place in mixed fashion in a buttered casserole dish.

Cover with the white sauce, then sprinkly the top with breadcrumbs, the cheese and butter. Bake for 15-20 minutes until top is lightly browned.

While baking prepare the tortilla corn base:


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