Ingredients1 head of cauliflower, about 2 pounds2 1/2 Tbsp. butter, divided, plus more to grease the baking dish3 Tbsp. fine bread crumbs1/2 tsp. salt2 Tbsp. flour3/4 C milk3/4 C chicken broth1 bay leaf 1 clove garlic, peeled and halved1 oz. prosciutto1 C cheddar cheese Directions1. Preheat oven to 400 degrees. Butter 1-2 quart baking dish.Continue reading “Cauliflower Gratin with Prosciutto”
Category Archives: Vegetables
Harvard Beets
Chris Delisle Ingredients½ C sugar1 Tbsp. cornstarch2 Tbsp. butter2 cans of beets or 3 cups beets, cooked, skinned and sliced. Directions1. Cook sugar, cornstarch and vinegar until transparent.2. Add beets to mixture. Stir gently and cook until sauce is red.3. You can also dice the beets instead of slicing them
Creamed Baked Brussel Sprouts
Janet Ingle Ingredients4 Tbs. unsalted butter2 cloves garlic, minced1 large shallot, chopped2-pounds Brussel sprouts, shredded½ tsp. crushed red pepper flakes1 tsp. Kosher salt8-oz. shredded Monterey Jack cheese (about 2 ½ C)1 ¼ C heavy cream½ C shredded parmesan cheese1/3 C plus 3 Tbsp. Miracle whip¾ C Panko breadcrumbs2 Tbsp. chopped fresh flat-leaf parsley Directions1. PreheatContinue reading “Creamed Baked Brussel Sprouts”
