Description

Need a vegetable side dish for a special holiday or occasion? Try this impressive veggie gratin with fresh broccoli, cauliflower and Brussels sprouts, along with caramelized onions, 2 cheeses and topped with golden breadcrumbs.

Ingredients

• 1 lb. cauliflower florets, chopped
• 8 oz. broccoli florets, chopped
• 8 oz. Brussels sprouts, quartered
• 1 t. olive oil or butter
• 2 c. white or yellow onion, chopped
• 1 1/2 t. Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract
• 4 T. butter
• 1/4 c. flour
• 1/2 c. heavy cream, at room temperature
• 1 cup milk, at room temperature
• 4 oz. gruyere cheese, grated
• 4 oz. gouda cheese, grated
• 1/4 t. salt
• black pepper, to taste
• 1/4-1/2 c. Italian-seasoned breadcrumbs
• 1-2 T. butter

Steps

1. Preheat oven to 350 degrees.
2. Bring a pot of water to boil; blanch broccoli, cauliflower, and Brussels sprouts a few minutes (no more than 8 minutes) until broccoli turns vibrantly green and vegetables are between al-dente and fork-tender. When the preferred texture is reached, shock vegetables in an ice bath to stop the cooking process; drain; place in a casserole dish; set aside.
3. Add a little bit of olive oil or butter to a medium pot that's deep enough to make the cheese sauce; caramelize onions, stirring occasionally. Add vanilla halfway through as onions just start to brown; continue cooking until onions are golden and soft.