Broccoli and Cauliflower Custard
Source of Recipe
"Vegetables on the Side", by Sallie Y. Williams
* Exported from MasterCook *
Broccoli and Cauliflower Custard
Recipe By : Sallie Y. Williams
Serving Size : 6 Preparation Time :0:00
Categories : Vegetables
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tablespoon butter, plus additional
-- for buttering
1 small onion -- halved and thinly
-- sliced
3 cups small cauliflower flowerets -- steamed until
-- just tender
3 cups small broccoli flowerets -- steamed until
-- just tender
2 large eggs -- beaten
1 cup milk or half-and-half
1 tablespoon Dijon-style mustard
salt -- to taste
freshly ground white pepper -- to taste
2 tablespoons fresh parsley -- chopped
2 tablespoons Parmesan cheese -- freshly grated
plus additional for serving
Melt the butter in a small skillet over low heat. Cook the onion, stirring occasionally, until translucent, about 10 minutes.
Preheat the oven to 325 degrees F.
Generously butter a 2-quart deep baking dish. In a large bowl, toss together the cauliflower, broccoli, and onion., Pile the mixture into the prepared dish.
In a medium-size bowl, beat together the eggs, milk, mustard, salt, pepper, and parsley. Pour this mixture over the vegetables. Bake 25 minutes. Sprinkle with the 2 tablespoons of cheese and bake until the top is browned and the custard is set, or when a sharp knife inserted into the center comes out clean, 5 to 10 minutes longer.
To serve, run a sharp knife around the inside edge of the dish. Invert the dish onto a heated serving platter. Serve very hot, cut into wedges, with the additional cheese.
Source:
"Vegetables on the Side"
S(Master-Cook format by):
"Judi Mae Phelps (judimae@earthlink.net)"
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