Creamy Winter Vegetable Casserole
This heartwarming Creamy Winter Vegetable Casserole is a comforting dish that brings together a medley of tender, nutritious vegetables in a rich, velvety cheese sauce. Baked to golden perfection, it offers a delightful blend of textures and savory flavors, making it an ideal side dish or a light vegetarian main for chilly evenings. It's a simple yet elegant way to enjoy the bounty of winter produce.
Prep Time
20 minutes
Cook Time
35 minutes
Total Time
1 hour 5 minutes
Servings
6-8 servings
Keywords
Why This Recipe Delivers
- Packed with tender, wholesome winter vegetables.
- Features a rich, velvety homemade cheese sauce.
- Perfectly comforting and satisfying for chilly days.
- Versatile as a hearty side or a light main course.
- Customizable with your favorite seasonal vegetables.
Ingredients
- Approximately 200 grams (2 cups) cauliflower florets, bite-sized
- Approximately 200 grams (2 cups) broccoli florets, bite-sized
- Approximately 180 grams (1 1/2 cups) carrots, peeled and sliced into 0.5 cm (1/4 inch) rounds
- 28 grams (2 tablespoons) unsalted butter
- 16 grams (2 tablespoons) all-purpose flour
- 480 milliliters (2 cups) whole milk, warmed
- 113 grams (1 cup) shredded sharp cheddar cheese
- 50 grams (1/2 cup) grated Parmesan cheese
- 2.5 milliliters (1/2 teaspoon) garlic powder
- 1.25 milliliters (1/4 teaspoon) ground nutmeg
- Salt, to taste
- Freshly ground black pepper, to taste
- 30 grams (1/4 cup) panko breadcrumbs, optional, for topping
- 15 milliliters (1 tablespoon) fresh parsley, chopped, for garnish
Instructions
- Preheat your oven to 190°C (375°F). Lightly grease a 9×13-inch (approximately 23×33 cm) baking dish with butter or a non-stick cooking spray, ensuring all surfaces are covered for easy cleanup and to prevent sticking.
- Wash the cauliflower, broccoli, and carrots thoroughly. Chop them into uniform, bite-sized pieces to ensure even cooking. Using a steamer basket over simmering water, steam the vegetables for 5 to 7 minutes, or until they are just tender-crisp. You want them cooked but still retaining a slight bite, as they will continue to cook in the oven. This par-cooking step ensures the vegetables are perfectly done, not mushy, in the final casserole.
- In a medium-sized saucepan, melt the butter over medium heat. Once the butter is fully melted and slightly shimmering, gradually stir in the all-purpose flour using a whisk. Continue to cook this mixture, known as a roux, for 1 to 2 minutes, constantly stirring. This step is crucial for cooking out the raw flour taste and creating the base for a smooth, thick sauce.
- Slowly pour the warmed whole milk into the roux, whisking continuously to prevent lumps. The milk should be warm to help it incorporate smoothly without shocking the roux. Continue to cook over medium heat, whisking often, until the sauce thickens to a consistency that coats the back of a spoon, typically taking about 3 to 5 minutes.
- Remove the saucepan from the heat. Stir in the garlic powder, ground nutmeg, salt, and freshly ground black pepper. Add the shredded cheddar cheese and grated Parmesan cheese, stirring gently until both cheeses are completely melted and the sauce is smooth and creamy. Taste and adjust seasonings as needed; the cheeses will add significant flavor and saltiness.
- Place the steamed vegetables in a large mixing bowl. Pour the freshly made, warm cheese sauce over the vegetables. Gently fold the sauce and vegetables together until all the vegetables are evenly coated. Be careful not to mash the tender vegetables.
- Transfer the entire vegetable and cheese sauce mixture into the prepared baking dish, spreading it out evenly. If desired, sprinkle the panko breadcrumbs over the top for an extra layer of crunch and a beautiful golden crust.
- Bake the casserole in the preheated oven for 20 to 25 minutes, or until the sauce is bubbly around the edges and the top is lightly golden. For an even crispier, more golden-brown topping, carefully broil the casserole for an additional 2 to 3 minutes, keeping a close eye on it to prevent burning.
- Once baked, remove the casserole from the oven and let it rest for 5 to 10 minutes before serving. This allows the sauce to set slightly, preventing it from being too runny. Garnish generously with fresh chopped parsley just before serving to add a fresh, vibrant contrast.
Tools You’ll Need
- 9×13-inch (23×33 cm) baking dish
- Large saucepan
- Whisk
- Steamer basket or large pot with lid
- Large mixing bowl
- Measuring cups and spoons
- Sharp knife and cutting board
Essential Success Tips
- Do not over-steam the vegetables; they should still have a slight bite as they will soften further in the oven.
- Ensure the milk is warm before adding it to the roux to prevent lumps and create a smoother sauce.
- Whisk constantly when making the roux and adding milk to avoid scorching the flour and to achieve a silky sauce.
- For an extra golden and crispy topping, toast the breadcrumbs lightly in a dry pan before sprinkling them on.
- Let the casserole rest for at least 5 minutes after baking to allow the sauce to set, making it easier to serve.
Professional Cooking Secrets
- For an even richer sauce, infuse the warm milk with aromatics like a bay leaf, a few peppercorns, or a sliced onion before adding it to the roux. Strain before use.
- Consider adding a pinch of white pepper to the sauce for a subtle warmth that complements the nutmeg without visible specks.
- To elevate the flavor, use a blend of cheeses like Gruyere or Fontina in addition to cheddar and Parmesan for more complex notes.
Notes
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave.
- Variations: Feel free to substitute other winter vegetables such as Brussels sprouts, parsnips, or potatoes. For added protein, you can stir in cooked chicken, ham, or chickpeas with the vegetables.
- Make Ahead: You can prepare the vegetable and sauce mixture a day in advance, store it in the baking dish covered in the refrigerator, and bake when ready. Allow it to come to room temperature for about 30 minutes before baking, and you might need to add an extra 5-10 minutes to the baking time.
Frequently Asked Questions
Can I use frozen vegetables for this casserole?
Yes, you can use frozen vegetables. Thaw them completely and pat them dry to remove excess moisture before steaming as directed in the recipe. This will prevent the casserole from becoming watery.
What kind of breadcrumbs should I use?
Panko breadcrumbs are recommended for their superior crispiness, but regular dry breadcrumbs or even crushed crackers can be used as a topping. For a gluten-free option, use gluten-free breadcrumbs.
Can I make this casserole dairy-free?
To make this dairy-free, use a plant-based butter alternative, unsweetened plant-based milk (like almond or oat milk), and your favorite dairy-free shredded and grated cheese alternatives.
Nutrition Facts (Per Serving)
Approximately 380-450 calories, 20-25g protein, 25-30g fat, 25-30g carbohydrates per serving.
Allergy Information
Contains dairy and gluten (from flour and optional breadcrumbs). For a gluten-free version, use gluten-free all-purpose flour in the roux and gluten-free breadcrumbs. Ensure all ingredients are certified gluten-free if strict dietary requirements apply.
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