Doesn’t look too shabby for a ‘must clean out my fridge‘ type of dinner, does it?
I’m not big on broccoli. Never have been and never will be. I mainly eat it when it’s stir-fried with some other flavors—like my citrus syrup or something—thrown into the equation or as part of a Quiche or casserole.
I opted for a casserole this time, gives me a chance to mix ingredients. It’s not going to be too long before the lighter dishes make an entrance, so I jump at every last chance of making a casserole.
This made for a pretty good weeknight dinner and, undoubtedly due to the sauce and cheese, was even eaten by my son. Who takes after his mom when it comes to broccoli.
Ingredients:
4 sausages
1 pound broccoli
1 large carrot
1 pound potatoes
3 tbsp butter
3 tbsp flour
1/2 a lime
1 vegetable bouillon cube
handful grated cheese
salt and pepper
Directions:
Only a handful ingredients. It works though.
Chop the broccoli into florets. Peel the potatoes and carrot and slice them in 1/2 inch thick slices. Parboil them, along with the bouillon cube or simply some salt, for 5 minutes.
Gives you time to turn the sausages into thick slices. These were half pork/ half beef sausages.
After those 5 minutes you add the broccoli florets, bring it back to a boil and give it another 5 minutes.
After this time the potatoes should be perfectly done without falling apart. The carrot slices should be fork tender and the broccoli will be bright green and bite tender.
I’m using the cooking liquid as the basis for my sauce. Take out about 2 cups. Drain the rest and cool the vegetables off with cold, running, water to stop the cooking process.
Heat 2 tbsp butter.
Add the flour and cook for a minute to neutralize the rawness. Because I’m using a minimal amount of butter, the flour will be grainy. Don’t worry.
Pour in the cooking liquid (start with 1 cup and slowly add more as the sauce cooks) and stir like a maniac to get a smooth sauce. Finish the sauce with salt, pepper and the lime (or lemon juice). The lime really makes this sauce.
I use a flat whisk for sauces like this, they’re perfect when it comes to avoiding lumps. If your sauce did end up lumpy, don’t worry. Simply run it through a sieve to remove the lumps.
I finished the sauce with the remaining butter.
Bake the sausage slices until nice and brown on both sides.
They should be fully cooked in no time.
Put the vegetables into an oven dish. Place the sausage on top. Pour the sauce all over and top it off with a handful of grated cheese.
Bake the casserole at 350F° (175C°) for 20 minutes. Until everything is heated through and the cheese has melted.
Perfect easy casserole dinner for busy family nights!
ليست هناك تعليقات:
إرسال تعليق