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Vegetable casserole recipe… could be a side or the main dish!

So I was making fried chicken the other day (https://perfectpairingsathome.com/2014/04/13/my-crazy-good-fried-chicken-recipe/) and I needed something to go along with it… Why not vegetable casserole?!? I wanted to do something a little different though, so I decided to top it with a savory butter crumble. Keep in mind that this dish is RICH between the crumble and the béchamel. In other words, this is not your Weight Watchers vegetable casserole! hahaha…

Ingredients (veggies):
1 1/2c Carrots, large chop
1c Frozen Peas
3c Broccoli Florets
3c Cauliflower Florets

Ingredients (béchamel):
4tbsp Unsalted Butter
1/4c All Purpose Flour
1c White Wine
2c Whole Milk
1tsp Salt
1tsp Ground Black Pepper
1tsp Garlic Powder
1tsp Onion Powder

Ingredients (topping):
1c All Purpose Flour
1/2c Cold Unsalted Butter, cubed
1tsp Chili Powder
1/2tsp Salt
1/2tsp Ground Black Pepper
1/2tsp Garlic Powder
1/4c Grated Parmesan Cheese

Heat your oven to 400F.

So first thing’s first, you have to make the béchamel. Melt the butter in a medium sauce pot on medium high heat, add the 1/4c of flour and stir until the mixtures turns a light golden brown. Add the white wine and whisk continuously until the mixture takes on a thick consistency, almost like whipped potatoes. Add the milk and seasoning, whisk continuously until the roux/wine mixtures is completely melted into the milk, bring to a boil then reduce heat to medium low and allow to simmer for 20 minutes to thicken, stirring periodically. Remove the béchamel from heat and allow to cool at room temperature for 15 minutes before proceeding.

While the béchamel is simmering, in a separate pot boil your chopped carrots for 10 minutes to soften. Remove them from heat and drain the water, allow to cool.

While the béchamel is cooling you can make the crumble topping. In a bowl combine the flour, salt, pepper, chili powder and garlic powder. Add the cubed cold butter and work it into the flour mixture by hand until the mixture pebbles.

In a large bowl combine the vegetables and béchamel, then pour into an 8×8 baking dish. Sprinkle the grated parmesan cheese evenly over the casserole, then top with the crumble mixture. Bake the casserole in the oven at 400F for 45 minutes. After baking allow it to rest for 15 minutes before serving.

Pair it with your favorite protein or have it by itself, and as always, make sure you grab an adult beverage!

Enjoy!

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