CHEESY VEG­GIE GRATIN

Good Housekeeping (Philippines) - - Your Kitchen - TAKES 30 MIN­UTES MAKES 6 SERVINGS

1 small head broc­coli, flo­rets only

1 small head cau­li­flower, flo­rets only

1 large car­rot, peeled, roughly chopped

1/2 c. all-pur­pose cream 1 (250 grams) pack evap­o­rated milk

1/2 c. quick­melt cheese, grated

1/2 c. Parme­san cheese, grated

1/2 c. moz­zarella and ched­dar cheese mix, shred­ded

Salt and ground black pep­per, to taste 1 Pre­heat oven to 400˚F. 2 Bring a pot of wa­ter to a boil then lower to a sim­mer. Sea­son with salt. Blanche broc­coli, cau­li­flower, and car­rot in the boil­ing wa­ter for 1 minute. Drain and trans­fer to a medium bak­ing dish (about 8”x5”). Set aside.

3 Mean­while, in a medium saucepan over medium heat, heat cream and evap­o­rated milk. Add cheeses, and stir un­til melted. Sea­son with ground black pep­per to taste. Pour over veg­eta­bles, and top with cheese mix.

4 Bake in the oven un­til cheese mix has melted or un­til be­gin­ning to brown. Serve while hot.

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