| Total: | 20 min |
| Cook: | 20 min |
| Yield: | 6 Servings |
| Total: | 20 min |
| Cook: | 20 min |
| Yield: | 6 Servings |
Ingredients
- 2 tbsp Lucerne® Unsalted Butter
- 1 cup broccoli, cut into florets
- 1 cup cauliflower, cut into florets
- 1 cup Brussels sprouts, halved, stem end removed
- 1 tbsp all-purpose flour
- 1 cup Lucerne Whole Milk
- 2 tbsp Lucerne Heavy Cream
- 1 tsp kosher salt
- ¼ tsp freshly ground black pepper
- 1 cup Primo Taglio® Shredded Manchego Cheese
- 1 cup garlic-flavored croutons
- 1 tsp minced parsley
Instructions
- 1.Preheat oven to 375°F. 2.Warm a medium size pan over medium heat, add butter and vegetables and cook until slightly browned and beginning to crisp. 3.Sprinkle in flour and allow to cook for 45 to 60 seconds. 4.Add the milk, heavy cream, salt and pepper, then whisk and return to a simmer. 5.Pour vegetable-milk mixture into buttered casserole pan and top with shredded Manchego and croutons. 6.Bake for 15 to 20 minutes or until vegetables are tender. Garnish with parsley and serve immediately.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 217 |
| Total Fat | 16 g |
| Saturated Fat | 9 g |
| Carbohydrates | 11 g |
| Dietary Fiber | 2 g |
| Sugar | 3 g |
| Protein | 9 g |
| Cholesterol | 44 mg |
| Sodium | 298 mg |
| Serving Size | 1 of 6 servings |
| Calories | 217 |
| Total Fat | 16 g |
| Saturated Fat | 9 g |
| Carbohydrates | 11 g |
| Dietary Fiber | 2 g |
| Sugar | 3 g |
| Protein | 9 g |
| Cholesterol | 44 mg |
| Sodium | 298 mg |
Reviews
Excellent and easy to make.
I followed the recipe to a T and it turned out nothing like what you see in the photo. It was very bland and drowning in sauce. I took it to a family Thanksgiving dinner and there were 14 people at this dinner. Only 1/4 of this dish was eaten and most of it came back home with me.