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An elegant vegetable casserole with artichoke
hearts, broccoflower florets, carrots, red bell pepper and toasted
almonds in a lemon-scented cream sauce with a hint of nutmeg.
Creamy Elegant Artichokes
- 1/2 cup slivered almonds
4 tablespoons butter - divided use
2 cups whipping cream
1/2 cup diced red pepper
1/4 teaspoon white pepper
1/4 teaspoon salt
1/8 teaspoon ground nutmeg
1 tablespoon grated lemon rind
2 quarts broccoflower florets (about 2 small heads), cooked,
crisp-tender, well drained
3 carrots, peeled, sliced, cooked crisp-tender, well drained
1 (14-ounce) can quartered artichoke hearts, drained, gently
squeezed dry
- Toast almonds in 1 tablespoon butter in
small skillet over medium heat. Set aside.
- Bring whipping cream and remaining butter
to boil in 3 quart saucepan over high heat. Reduce heat to medium;
continue boiling 15 minutes.
- Add red pepper and seasonings; continue
boiling over medium-low heat until thick, stirring constantly.
Stir in lemon rind (sauce should yield 1 1/3 cups).
- Pour over combined broccoflower and carrots;
toss lightly.
- Arrange artichokes on bottom of buttered
2 quart rectangular baking dish. Top with broccoflower mixture;
sprinkle with almonds.
- Bake at 350°F (175°C) for 20 minutes
or until hot.
Makes 8 servings.
To make ahead: Prepare as directed; do
not top with almonds. Cool to room temperature; cover and refrigerate
up to 24 hours. Uncover; top with almonds. Bake at 350°F
(175°C), 25 to 30 minutes or until hot.
Recipe provided courtesy of Wisconsin Milk
Marketing Board, Inc.
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