Make Ahead Vegetable Medley

Elaine Douglas

By
@BreadandSoupLady

This has been a favourite family recipe for celebration meals. Vegetarian guests appreciate having this served while the rest of us are having turkey or ham.
Even family members who do not like vegetables enjoy this dish. If you use dried parsley reduce amount by half.
I like it because I can make it a day ahead and reduce the work on Christmas Day.


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Comments:

Serves:

6-8

Prep:

30 Min

Cook:

1 Hr

Method:

Bake

Ingredients

3 large
carrots
1- 2lb bag(s)
frozen broccoli and cauliflower (or 1 lb each fresh broccoli and cauliflower florets)
5 Tbsp
butter
5 Tbsp
flour
2 3/4 c
milk (or evaporated milk diluted half with water) - not skim or reduced fat milk
1 Tbsp
dijon style mustard
1/2 tsp
salt
1/2 tsp
pepper
1 1/2 c
grated cheddar cheese
2 Tbsp
chopped parsley

TOPPING

2 Tbsp
butter, melted
1 c
dry bread crumbs
1/3 c
parmesan cheese, grated
chopped parsley

Directions Step-By-Step

1
A day ahead, slice carrots diagonally 1/4 inch thick.
2
Microwave vegetables until barely tender. Plunge vegetables in cold water to cool quickly. Drain.
3
For sauce: Melt butter, stir in flour and blend until smooth. Gradually stir in milk. Cook, stirring constantly, until smoothly thickened. Stir in mustard, salt, pepper, cheese and parsley.
4
Pour half the sauce into a shallow three-quart casserole. Add cooked vegetables; mix gently, then top with remaining sauce and gently mix again. Cover a refrigerate until ready to bake.
5
For topping: combine topping ingredients, except parsley. Before baking, sprinkle vegetable casserole with topping and bake, covered at 325 degrees F. for one hour (until hot and bubbly). Sprinkle with chopped parsley and serve.

About this Recipe

Course/Dish: Side Casseroles
Main Ingredient: Vegetable
Regional Style: Canadian
Dietary Needs: Vegetarian
Other Tags: For Kids, Healthy, Heirloom