Creamy Winter Vegetable Casserole
A rich and creamy casserole showcasing seasonal vegetables, perfect for comforting family dinners and gatherings during the colder months.
Ingredients
Vegetables
- 2 cups cauliflower florets
- 2 cups Brussels sprouts, trimmed and halved
- 2 cups chopped kale
- 2 cups diced carrots
- 1 cup frozen peas
- 1 cup diced potatoes
- 1 medium onion, chopped
- 3 cloves garlic, minced
Sauce
- 1 cup vegetable broth
- 1 cup heavy cream
- 1 cup shredded cheese (cheddar or your favorite)
- 1 tablespoon olive oil
- 1 tablespoon all-purpose flour
- to taste Salt and pepper
Garnish
- Fresh herbs (like thyme or parsley) For garnish
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large skillet, heat olive oil over medium heat. Add chopped onion and minced garlic, sauté until the onion becomes translucent.
- Stir in the flour and cook for 1-2 minutes, making a roux.
- Gradually whisk in the vegetable broth and cream, stirring until the mixture thickens.
- Add salt, pepper, and shredded cheese, mixing until the cheese melts into the sauce.
Assembly
- In a large bowl, combine cauliflower, Brussels sprouts, kale, carrots, peas, and potatoes. Pour the creamy sauce over the vegetables, and mix well to coat.
- Transfer the mixture to a greased baking dish, spreading it evenly.
Baking
- Cover the dish with aluminum foil and bake for 25 minutes.
- Remove the foil and bake for an additional 15-20 minutes, or until the vegetables are tender and the top is bubbly and golden.
- Let it cool slightly before serving.
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Notes
Cut vegetables into even pieces for uniform cooking. Optionally, briefly steam or parboil harder vegetables before adding. For a crunchy topping, sprinkle breadcrumbs mixed with melted butter on top before the final baking stage. Experiment with different cheeses for flavor variations.