Winter Vegetable Gratin
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
Directions
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Preheat oven to 350 degrees.
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.
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.
Turn heat to medium-low; add 4 T. butter. When butter has melted, slowly whisk in flour 1 T. at a time. When roux has begun to form a paste with the onions, add room temperature or slightly warmed milk and cream; whisk constantly until sauce thickens. Remove pot from heat; (it will thicken more) slowly add 1/2 of each of the cheeses.
Pour sauce over vegetables; top with remaining cheese.
Melt 1 T. butter in a small skillet; add breadcrumbs; mix constantly while toasting; sprinkle over casserole.
Bake on center rack for 20 minutes.
Serve.
8 servings.