Servings: 8
Preparation Time: 15 minutes
6 cups broccoli florets (1 large head)
6 cups cauliflower florets (1 small head)
4 tablespoons butter
5 tablespoons flour
2 1/2 cups milk
1/2 cup cream
1/2 teaspoon nutmeg
1/4 teaspoon cayenne pepper
salt and pepper, to taste
1 egg yolk
2 cups shredded cheddar cheese, or Swiss or Gruyere
Heat oven to 400 degrees
Bring a large pot of water to a boil over high heat. Add broccoli and cool until crisp-tender, about 3 minutes.
Remove with slotted spoon.
Add cauliflower and cook 7 minutes until crisp-tender. Drain, reserving 1/2 cup cooking liquid.
In a medium saucepan, melt butter over medium heat; whisk in flour until blended. Gradually whisk in milk, cream and reserved cooking liquid. Cook 1 minute, whisking continuously, until thickened; add in nutmeg, cayenne, salt and pepper. Remove from heat and stir in egg yolk and 1 cup of the cheese.
Layer broccoli and cauliflower in a 15 x 10 1/2-inch baking dish, alternating the broccoli and cauliflower. Spoon sauce evenly over vegetables and sprinkle with remaining cup of cheese.
Bake at 400 degrees for 20 minutes until golden.
Per Serving (excluding unknown items): 289 Calories; 22g Fat (68.0% calories from fat); 12g Protein; 11g Carbohydrate; 2g Dietary Fiber;
95mg Cholesterol; 293mg Sodium. Exchanges: 0 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 1/2 Non-Fat Milk; 3 1/2 Fat.
