Saturday, November 8, 2014

Thanksgiving Vegetable Side Dish

If you'd like to add a new dish to your Thanksgiving Dinner, this one should be it. It's super easy, and includes carrots, broccoli and cauliflower, all baked together in a creamy sauce. The crumb topping adds a nice crispiness.

I'm sure you'll agree this one is a keeper.


3 c. cauliflower flowerets
1 lb. carrots, sliced 1/2" thick
1 lb. broccoli, cut into 1" pieces
1 c. mayonnaise (low cal or salad dressing may be used)
1/4 c. chopped onion
3 tbsp. prepared horseradish
1/4 tsp. salt
Dash pepper
1/2 c. fine dry bread crumbs
2 tbsp. butter, melted
1/8 tsp. paprika
In a 3 quart saucepan cook cauliflower, carrots, covered in a small amount of boiling water for 5 minutes. Add broccoli and cook 5 minutes more or until vegetables are crisp tender. Drain.
Meanwhile, in a small mixing bowl combine mayonnaise, onion, horseradish, salt and pepper. In a 2 quart casserole combine vegetables and mayonnaise mixture. In a small mixing bowl combine bread crumbs, butter and paprika. Sprinkle over vegetable mixture. Bake, uncovered in a 350 degree oven for 15 minutes or until heated through and topping is golden. Makes 8 to 10 servings.