make ahead vegetable medley

Name: Make Ahead Vegetable Medley
Prep time: 30 min
Cook time: 1 h
Yield: 6
Cuisine: Canadian
Ingredients: 3 large carrots; 1- 2lb bag(s) frozen broccoli and cauliflower (or 1 lb each fresh broccoli and cauliflower florets); ## CHEESE SAUCE; 5 tablespoon(s) butter; 5 tablespoon(s) flour; 2 3/4 cup(s) milk (or evaporated milk diluted half with water) - not skim or reduced fat milk; 1 tablespoon(s) dijon style mustard; 1/2 teaspoon(s) salt; 1/2 teaspoon(s) pepper; 1 1/2 cup(s) grated cheddar cheese; 2 tablespoon(s) chopped parsley; ## TOPPING; 2 tablespoon(s) butter, melted; 1 cup(s) dry bread crumbs; 1/3 cup(s) parmesan cheese, grated; - chopped parsley

(1 RATING)

32 Pinches 5 Photos

Elaine Douglas

Vancouver, BC

Updated on Feb 23, 2014

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.

Rate

prep time 30 Min

cook time 1 Hr

method Bake

yield 6-8 serving(s)

Ingredients

3 large carrots
1- 2lb bags frozen broccoli and cauliflower (or 1 lb each fresh broccoli and cauliflower florets)
CHEESE SAUCE
5 tablespoons butter
5 tablespoons flour
2 3/4 cups milk (or evaporated milk diluted half with water) - not skim or reduced fat milk
1 tablespoon dijon style mustard
1/2 teaspoon salt
1/2 teaspoon pepper
1 1/2 cups grated cheddar cheese
2 tablespoons chopped parsley
TOPPING
2 tablespoons butter, melted
1 cup dry bread crumbs
1/3 cup parmesan cheese, grated
- chopped parsley

How To Make make ahead vegetable medley

Step 1

A day ahead, slice carrots diagonally 1/4 inch thick.

Step 2

Microwave vegetables until barely tender. Plunge vegetables in cold water to cool quickly. Drain.
Step 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.
Step 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.
Step 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.
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