CHEESY VEGGIE GRATIN
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.