Creamy Vegetable Bake
I am constantly trying to find new ways to prepare high fiber vegetables. There is only so many times a week I can chew on raw broccoli and cauliflower, no matter how good they are for me. Big D made a big, chipotle spiced pork roast in the crock pot the other day. I wanted some baked veggies to go along with it to balance the spicy. Of course I turn to a creamy, buttery sauce. I threw in a little turmeric for flavor and color. The vegetables did a good job of not taking away from the smokey chiles while also keeping my tongue from burning too much. Little B still prefers her broccoli ‘trees’ straight out of the freezer. Although I hoped she would like this baked version, which she did not find appealing, I am not going to complain. Someday she may not like broccoli. For now I will just smile and keep buying the bags of frozen green trees she can reach on her own with the help of the little red kitchen stool.
Creamy Vegetable Bake
1 crown broccoli
½ head cauliflower
½ head cabbage
1 small onion
½ cup butter, melted
½ cup heavy cream or half and half
¼ cup yellow mustard
1 tsp garlic powder
½ tsp turmeric
1 tsp sea salt
Salt to taste
Preheat oven to 350 degrees. Chop vegetables into bite size pieces. Mix vegetables together in a 9×13 baking dish. In a medium bowl combine butter, cream, mustard, garlic, salt and turmeric. Whisk until well combined. Pour sauce over vegetables and toss until coated. Cover with aluminum foil and bake for 45 minutes. Uncover and bake for an additional 15 – 30 minutes until vegetables are of preferred softness. We like them slightly crunchy. Serve immediately and make sure the sauce is drizzled over the top.