VT THX: Broccoli Bake

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* Exported from MasterCook *

 

Broccoli Bake

 

Recipe By : Vegetarian Times Complete Thanksgiving Cookbook, page 119

Serving Size : 8 Preparation Time :0:00

Categories : Side Dishes Vegetables

Vegetarian Times Thanksgiving Menu 7

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

6 cups loosely packed broccoli florets

1 teaspoon salt

water to cover

3/4 cup low-fat milk or rice milk

2 tablespoons cornstarch

1 tablespoon Dijon mustard

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

1 cup grated cheddar cheese

OR cheddar-style soy cheese

1/2 cup soft bread crumbs

1 tablespoon olive oil

1 tablespoon grated Parmesan cheese

OR Parmesan-style soy cheese

 

MAKES 8 SERVINGS (8 cups)

 

For many, a broccoli-cheese casserole topped with tons of butter crumbs is

an old-fashioned favorite. Here's a flavorful, less fat-laden version,

with vegan alternatives. Besides containing vitamins A and C, this member

of the cruciferous family provides riboflavin, calcium and iron.

 

Preheat oven to 350 degrees. Place broccoli and salt in covered saucepan

with water just to cover. Bring to rolling boil over high heat. As soon

as broccoli boils, remove from pan and drain in colander, reserving cooking

liquid.

 

Plunge broccoli into ice water to stop cooking. Drain and set aside.

 

In saucepan place 3/4 cup broccoli cooking water; add milk or rice

milk. Dissolve cornstarch in a little of the liquid. Add to pan with

mustard, salt and pepper. Bring to boil, stirring constantly. Cook 3

minutes. Add cheese or soy cheese; stir to melt.

 

In bowl combine reserved broccoli with cheese sauce. Place in a lightly

oiled ovenproof casserole.

 

In skillet, saute bread crumbs with oil, stirring, until golden, about 3

minutes. In bowl, toss bread crumbs with Parmesan or Parmesan-style soy

cheese to mix. Sprinkle over top of broccoli casserole. Bake until brown

and bubbling, about 40 minutes.

 

HELPFUL HINT: Homemade bread crumbs or bread crumbs purchased from the

bakery have the best flavor and texture. Purchasing a 16-ounce bag of

prepared ready-to-eat broccoli florets saves preparation time. One bag

yields 6 cups florets.

 

PER 1-CUP SERVING: 140 CALORIES; 7 G PROTEIN; 8 G FAT; 12 G CARBOHYDRATE;

17 MG CHOLESTEROL; 637 MG SODIUM; 2 G FIBER

 

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