Cazuela fácil de brócoli y coliflor

Receta de pin

Descripción

Esta cazuela de brócoli y coliflor, preparada con antelación, es una opción saludable y deliciosa para un plato cubierto para las fiestas. La coliflor y el brócoli están cubiertos con una cremosa salsa de puerros y queso cheddar, y cubiertos con crujiente panko.

Ingredientes

Escala de unidades

• 1 cabeza mediana de coliflor
• 2 coronas grandes de brócoli (1 libra)
• 2 cucharadas más 1 cucharadita de aceite de oliva virgen extra, divididas
• 1 puerro grande, solo la parte blanca y verde pálido, cortado en rodajas y lavado
• 3/4 cucharadita de sal
• 1/3 taza de harina para todo uso
• 2 tazas de leche descremada (sin lactosa si lo desea)
• 6 ounces sharp lactose free cheddar, shredded (I used Cabot Alpine)
• 1/4 teaspoon ground white pepper
• 1/4 cup panko, preferably whole-wheat
• 1 teaspoon paprika
• 1/4 teaspoon garlic powder

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Instructions

1. Core cauliflower and cut into medium florets. Cut off broccoli stems and cut into florets. Meanwhile, bring a large pot of salted water to a boil. Set a large bowl of ice water to the side.
2. Blanch cauliflower 3 minutes in boiling water. Remove from the water with a slotted spoon or small strainer and transfer immediately to the ice bath to stop it from cooking. Repeat with the broccoli, cooking for 3 minutes, and shocking in the ice bath. Drain the vegetables very well. Reserve bowl for mixing in step 7.
3. Prepare cheese sauce. Heat 2 tablespoons oil in a large saucepan over medium-high heat. Add leek and ¾ teaspoon salt and cook, stirring often until the leek is soft, 4 to 5 minutes.
4. Sprinkle the flour over the leek and stir to coat and the flour is evenly moistened.
5. Add milk and bring to a simmer, over high heat, stirring constantly. Cook until bubbling and thickened, 1 to 2 minutes longer.
6. Remove the sauce from the heat and stir in cheese and pepper until the cheese is completely melted into the sauce.
7. Preheat oven to 350 degrees F. Coat a 2 ½ quart baking dish with cooking spray. Mix the vegetables and cheese sauce together in the reserved bowl.
8. Transfer the veggie mixture to the prepared baking dish.
9. Stir panko, the remaining 1 teaspoon oil, paprika and garlic powder in a small dish until evenly moist. Top the broccoli and cauliflower mixture with the panko mixture.
10. Bake until the casserole is hot all the way through, the sauce is bubbling and the vegetables are tender, 28 to 35 minutes. Let cool 15 minutes before serving.

Notes

TO MAKE AHEAD: Prepare through step 8 (do not pre-heat oven in step 7.) Cover casserole in foil and refrigerate up to 24 hours in advance. Preheat oven, and bake casserole covered for 25 minutes. Remove foil and continue with topping with the breadcrumb mixture and baking as directed in step 5.

• Prep Time: 30 minutes
• Cook Time: 30 minutes
• Category: Side Dish
• Method: Baked
• Cuisine: American

Nutrition

• Serving Size: 1 cup
• Calories: 171
• Sugar: 3 g
• Sodium: 377 mg
• Fat: 10 g
• Saturated Fat: 5 g
• Carbohydrates: 12 g
• Fiber: 2 g
• Protein: 8 g

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Otras recetas de cazuelas deliciosas y saludables para probar:

Esta es una excelente manera de aprovechar las sobras de pavo después del Día de Acción de Gracias o las sobras de pollo: Cazuela de pollo y galletas.

Esta es una excelente comida reconfortante sin sopa enlatada que siempre recibe excelentes críticas: Cazuela de pollo y arroz.

Aquí hay otra guarnición navideña con queso que se puede preparar con anticipación: cazuela de judías verdes con queso cheddar.

Esta cazuela de calabacín baja en carbohidratos y rica en vegetales es una excelente manera de aprovechar una gran cantidad de calabacín.

Cazuela de Pescado Fácil: Dicen que no hay que comer pescado ni queso, pero es porque nunca han probado esta receta inspirada en la de mi abuela.