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Vegetable Rarebit
What you need
- »«Vegetables»«
- 1 head broccoli
- 1 head cabbage
- A few carrots
- 1 stalk celery
- »«Sauce»«
- 3 tbl butter
- 3 tbl flour
- 1 cup milk
- 1 cup broth or dark beer
- 1 cup shredded cheddar cheese
- 1/2 cup grated parmesan
- 1 tbl dijon mustard
- 1 scant tsp Worcestershire
- 1 egg yolk or 1 whole egg, beaten (optional)
How to make it
- Blanche all vegetables about 5 - 8 minutes (can be done in the microwave with 2 tbl water individually or together)
- Scald milk and heat broth
- Melt butter in a pan over medium low heat. When butter foams, add flour and stir quickly to combine
- Add a small amount of milk and combine thoroughly to a smooth paste.
- Continue adding small amounts of milk and blending until all milk is incorporated.
- Add the broth and blend until smooth and thickened.
- Add the cheeses, mustard and Worcestershire and stir until cheese is completely melted.
- Remove sauce from heat.
- Place vegetables in a 9 x 13 inch baking dish and add salt & pepper.
- Stir egg yolk into sauce and spoon sauce over top of vegetables.
- Bake at 350 for approximately 35 - 55 minutes until vegetables are very tender.
The egg yolk in this recipe is used as a thickener, but can be left out if you wish. Don't precook the vegetables to mush, since they will bake in the casserole too.
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