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Vegetable Rarebit

What you need

  1. »«Vegetables»«
  2. 1 head broccoli
  3. 1 head cabbage
  4. A few carrots
  5. 1 stalk celery
  6. »«Sauce»«
  7. 3 tbl butter
  8. 3 tbl flour
  9. 1 cup milk
  10. 1 cup broth or dark beer
  11. 1 cup shredded cheddar cheese
  12. 1/2 cup grated parmesan
  13. 1 tbl dijon mustard
  14. 1 scant tsp Worcestershire
  15. 1 egg yolk or 1 whole egg, beaten (optional)

How to make it

  1. Blanche all vegetables about 5 - 8 minutes (can be done in the microwave with 2 tbl water individually or together)
  2. Scald milk and heat broth
  3. Melt butter in a pan over medium low heat. When butter foams, add flour and stir quickly to combine
  4. Add a small amount of milk and combine thoroughly to a smooth paste.
  5. Continue adding small amounts of milk and blending until all milk is incorporated.
  6. Add the broth and blend until smooth and thickened.
  7. Add the cheeses, mustard and Worcestershire and stir until cheese is completely melted.
  8. Remove sauce from heat.
  9. Place vegetables in a 9 x 13 inch baking dish and add salt & pepper.
  10. Stir egg yolk into sauce and spoon sauce over top of vegetables.
  11. 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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