This Cauliflower and Carrot Gratin may look more indulgent than it really is, fear not, it may taste sinfully rich, but it's actually quite light.
This post is sponsored by Sargento®
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When Sargento suggested I created recipes inspired by theirs (which I have done before) this one caught my eye. I have made some really big changes to it, but the main idea of a creamy broccoli dish topped with delicious melted cheddar remains. I have just made it a little healthier.
Broccoli, carrots, milk, onions, garlic, parsley, all products of the beautiful hidden valley of Constanza, from where we just came from. But even if you cannot get yours from there, it doesn’t matter, just imagine yourself in Constanza while chewing this creamy wonder. Sargento® Shredded Reduced Sodium Mild Cheddar Cheese is the perfect finishing touch for it.
We had this as a late lunch (or “dunch” as we call it), something we do a lot in the summer, when things move slowly for us on account of the heat, and I refuse to spend too much time in the kitchen. I served it with just bread, but this makes a perfect side dish for BBQs. The cheese will convince even the most reluctant child that this is a dish worth digging into.
Grown ups will need no convincing after the first bite.
Cauliflower and Carrot Gratin Recipe
- 2 large carrots , cut into slices
- 1 1/2 teaspoon of salt (or more to taste), divided
- 2 medium-sized heads of cauliflower , separated into florets
- 2 tablespoons of butter
- 2 large white onions , cut into cubes
- 4 cloves of garlic , sliced thinly
- 3 tablespoons of all-purpose flour
- 2 cups of low-fat milk
- 2 tablespoon of parsley , minced
- 1/4 teaspoon of pepper (or more to taste)
- 2 cups of Sargento® Shredded Reduced Sodium Mild Cheddar Cheese
- In a deep pot boil the carrots for 5 minutes. Add a teaspoon of salt and the cauliflower to the water.
- Boil for 3 minutes, or after the cauliflower changes colors and immediately after remove from the hot water (do not overcook, they have to be tender but firm). Reserve.
- Heat the butter over very low heat in an oven-safe skillet.
- Add the onion and garlic and cook for 3 minutes or until onions become translucent, stir often to cook uniformly. Add the carrot and cauliflower and increase heat to medium. Cook and stir until all the ingredients are heated-through.
- Sift the flower into the pan, stir until there is no more “raw” flour on sight. Add the milk and mix. Simmer until the milk turns into a creamy sauce. Add the parsley and mix well. Season with salt and pepper to taste.
- Remove from the heat and sprinkle with the cheese. Put under broileruntil the cheese melts or browns (depending on your preference).
- Serve as a side dish to grilled meat, or as a light meal with some rustic bread.
*Los de afuera
This post has been sponsored by Sargento, but the opinions here are 100% mine and have not been vetted or revised by the sponsor.