Broccoli And Cauliflower With Horseradish Bread Crumbs Recipes
ROASTED BROCCOLI & CAULIFLOWER
Whenever we make a time-consuming entree, we also prepare this quick broccoli and cauliflower side. The veggies are a good fit when you're watching calories. -Debra Tolbert, Deville, Louisiana
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- Preheat oven to 425°. In a large bowl, combine all ingredients; toss to coat. Transfer to 2 greased 15x10x1-in. baking pans. Roast 15-20 minutes or until tender.
Nutrition Facts : Calories 58 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 173mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges
COLORFUL VEGETABLE CASSEROLE
With its eye-opening zippy flavor, horseradish gives this vegetable casserole a "root" awakening.-Precious Owens, Elizabethtown, Kentucky
Provided by Taste of Home
Categories Side Dishes
Time 50m
Yield 12-14 servings.
Number Of Ingredients 11
Steps:
- In a large saucepan; add 1 in. water. Add cauliflower and carrots. Bring to a boil. Reduce heat; cover and simmer for 4-8 minutes. Add broccoli; cook 4-6 minutes longer or until all the vegetables are crisp-tender. Drain., In a small bowl, combine the mayonnaise, onion, horseradish, salt and pepper. Add vegetables; toss to coat., Pour into a greased 2-qt. baking dish. In a small bowl, combine the bread crumbs, butter and paprika until crumbly; sprinkle over vegetables. Bake, uncovered, at 350° for 25-30 minutes or until heated through.
Nutrition Facts : Calories 162 calories, Fat 15g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 196mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 2g fiber), Protein 2g protein.
BROCCOLI AND CAULIFLOWER WITH HORSERADISH BREAD CRUMBS
Categories Vegetable Side Bake Quick & Easy High Fiber Winter Gourmet Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 8
Number Of Ingredients 6
Steps:
- Trim broccoli, reserving stems for another use, and cut flowerets into 1-inch pieces. (There should be about 5 cups.)
- Trim cauliflower and cut flowerets into 1-inch pieces. (There should be about 5 cups.)
- In a large saucepan of boiling salted water cook vegetables until crisp-tender, 3 to 5 minutes. In a colander drain vegetables and refresh under cold water to stop cooking. Drain vegetables well. Vegetables may be prepared up to this point 1 day ahead and chilled, covered.
- In a large heavy skillet heat oil and 2 tablespoons butter over moderately high heat until foam begins to subside and sauté bread crumbs, stirring, until golden. Stir in horseradish and salt to taste and sauté, stirring, until crisp. Bread crumbs may be prepared 3 days ahead and kept in an airtight container.
- Preheat oven to 350°F.
- In skillet melt remaining tablespoon butter over moderate heat and in it toss vegetables with salt and pepper to taste. Sprinkle vegetables with bread crumbs and toss to combine. Transfer mixture to a baking dish and bake, uncovered, 10 minutes, or until just heated through.
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- Butter a 7"x11" baking dish or coat with baking spray. Cut enough cauliflower and broccoli into bite-size pieces to nearly fill the dish.
- Bring a large pot of water to a boil. Add the vegetables and cook for 2 minutes or until they are cooked but still quite crisp. Drain in a colander and cool under cold running water. Drain again, turning into the baking dish.
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