Vegetables In Chestnut Cream Sauce Recipe
Ingredients:
- 2 tbsp chopped onion
- 1 1/4 cups chopped roasted chestnuts, divided
- 1/4 cup butter, plus
- 2 tbsp butter
- 3 tbsp flour
- 1 cup vegetable broth
- 1 cup milk
- Salt and white pepper
- 2 cups broccoli florets
- 2 cups cauliflower florets
- 2 cups sliced carrots
- 1 tsp minced fresh rosemary
- 1/2 cup fresh bread crumbs
Directions:
- Saute the onion and 1 cup of the chestnuts in 1/4 cup butter. Stir in the flour and cook, stirring, about 2 minutes. Remove from heat and gradually add the broth and milk. Return to heat and cook, stirring, until thickened. Season to taste with salt and white pepper.
- Cook the broccoli, cauliflower, and carrots in boiling water until crisp-tender. Drain. Combine with the cream sauce and spoon into a casserole dish.
- Saute the remaining 1/4 cup chestnuts, rosemary, and bread crumbs in remaining 2 tablespoons butter. Sprinkle over the top of the casserole. Bake at 350 degrees for 30 minutes, or until heated through.
- Can be prepared ahead, but sprinkle the casserole with bread crumbs just before baking. Increase the baking time if the vegetables have been refrigerated.