Vegetable Casserole Grönsaksgratin Food

MIXED VEGETABLE CASSEROLE (GRONSAKSGRATIN)

Steps:

• Heat one inch water to boiling; add carrots, beans, cauliflower and onion.
• Heat to boiling; reduce heat, cover and simmer until tender, about 12 to 15 minutes.
• Drain vegetables, reserving liquid; place vegetables in a 2 quart baking dish.
• Heat butter over low heat until melted; blend in flour, salt and pepper; cook over low heat, stirring constantly, until mixture is smooth and bubbly; remove from heat.
• Stir one cup of the reserved vegetable water and the whipping cream into the butter/flour mixture; heat to boiling stirring constantly; boil and stir one minute; remove from heat.
• Pour sauce over vegetables; sprinkle with cheese; broil until top is light brown and bubbly about 3 to 4 minutes.

VEGETABLES AU GRATIN

Steps:

• Steam carrots, cauliflower and green beans until fork tender.
• In a separate, large saucepan, melt margarine. Add onion and cook over medium high heat, stirring occasionally until tender.
• Whisk in flour, celery salt and oregano. Cook and stir one minute. Add milk, broth and lemon juice.
• Cook and whisk until thickened and bubbly all over.
• Stir in shredded cheddar until melted. Add hot, drained vegetables to saucepan, stirring to coat evenly with the sauce.
• Pour vegetables and sauce into deep one quart casserole dish.
• In a small bowl, combine bread crumbs with romano cheese, olive oil and parsley. Mix well.
• Sprinkle bread crumb mixture over the top of vegetables.
• Bake uncovered in 350 F oven for 25 - 30 minutes, until heated through and crumbs are golden brown.

VEGETABLE CASSEROLE (GRöNSAKSGRATIN)

Steps:

• Heat 1 inch salted water to boiling. Add carrots, beans, cauliflower and onion.
• Heat to boiling; reduce heat. Cover and simmer until tender, 12 to 15 minutes.
• Drain vegetables, reserving 1 cup liquid.
• Place vegetables in ungreased 11 x 7-inch baking dish or 8-inch square baking dish.
• Heat butter over low heat until melted. Blend in flour, salt and pepper. Cook over low heat, stirring constantly, until mixture is smooth and bubbly; remove from heat. Stir in reserved liquid and whipping cram. Heat to boiling, stirring constantly. Boil and stir 1 minute; remove from heat. Pour sauce over vegetables; sprinkle with cheese.
• Set oven to broil or 550 degrees F. Broil until top is light brown and bubbly, 3 to 5 minutes.

VEGETABLE CASSEROLE

Steps:

• In a large bowl, combine the first five ingredients. Spoon into a greased 1-1/2-qt. baking dish. Combine the cracker crumbs and butter until crumbly; sprinkle over the top. Bake, uncovered, at 350° for 30-35 minutes or until heated through.

GRöNSAKSGRATIN (VEGETABLES AU GRATIN)

Steps:

• Melt butter in saucepan; blend in flour.
• Gradually stir in milk and vegetable stock. Stir and cook until smooth and thickened. Remove from heat.
• Beat egg yolk, stir into sauce and bring to a boil, stirring constantly. Remove pan from heat and season with half the cheese, salt and pepper.
• Cut off top slice from tomatoes.
• Drain vegetables, arrange cauliflower in center, peas and tomatoes in groups around in a shallow buttered 2-quart baking dish.
• Sprinkle tomatoes with salt and pepper.
• Pour sauce over all vegetables and sprinkle with remaining cheese.
• Bake at 450 degrees until brown, about 15 minutes; or broil until heated and golden brown. Serve immediately.