Trying this my way :) Using up fresh cauliflower, broccoli and carrots today at my house. Steamed them after cleaning and cutting into bit sized pieces. Kept them separate so steaming was accurate. Had about 4 c each broccoli and cauliflower cooked and about 2 c cooked carrots. Divided veg between three casseroles (one bigger than the others). In each I put one third of each type of veggie. Don't use canned soup so I made 5 c medium cream sauce with olive oil, butter, flour and veg broth (homemade), add sauteed onions, garlic thyme, parsley, sage and rosemary. In whatever amount suits your taste. add at least 1 cup of sauce to each casserole and mix(big one will take at least two c). First batch will get buttered crumbs when it gets used/cooked off on Wednesday night dinner with pork chops and tossed salad. The second casserole will get white sauce & sautéed fresh mushrooms and will be topped with crumbled bacon. This will be the main dish on Thursday with lemon-butter asparagus and fresh fruit. And lastly the bigger dish will get at least two c white sauce 1 cup cooked rice, sautéed chicken, cheese and sauteed fresh mushrooms for Sunday dinner per the recipe above. So using the basic premise to make three dishes out of a lot of veggies. Also makes cooking easier in the week. Smells great so far looking forward to the results:)Thanks!
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Trying this my way :) Using up fresh cauliflower, broccoli and carrots today at my house....