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Vegetable Rarebit
Contributed by: Melinda
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)
- Precook all vegetables about 5 - 8 minutes in the microwave with 2 tbl water (this can be done 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.
The times for cooking depend on the freshness of the vegetables used.
Questions about this recipe?
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