BROCCOLI, CAULIFLOWER & CARROTS WITH PARMESAN BREAD CRUMBS
Recipe By : COOKING LIVE SHOW #CL8783
Serving Size : 0 Preparation Time :0:00
Categories : New Text Import Cooking Live
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 bunches broccoli (about 1 1/2 pounds)
1 large head cauliflower (about 2 pounds)
1 pound carrots, peeled and cut into
1/4-inch slices on a diagonal
1 tablespoon vegetable oil
4 tablespoons unsalted butter
2 cups very coarse dry bread crumbs
1/2 cup grated Parmesan
1/2 teaspoon cayenne
Trim broccoli, reserving stems for another use, and cut florets into
1-inch
pieces. (There should be about 5 cups.)
Trim cauliflower and cut florets into 1-inch pieces. (There should be
about
5 cups.)
In a large saucepan of boiling salted water cook vegetables until
crisp-tender, 2 to 5 minutes. In a colander drain vegetables and
refresh
under cold water to stop cooking. Drain vegetables well. Vegetables
may be
prepared up to this point 1 day ahead and chilled, covered.
In a large heavy skillet heat oil and 2 tablespoons butter over
moderately
high heat until foam begins to subside and saute bread crumbs,
stirring,
until golden. Stir in Parmesan, cayenne and salt to taste and saute,
stirring, until crisp. Bread crumbs may be prepared 3 days ahead and
kept
in an airtight container.
Preheat oven to 350 degrees F.
In skillet melt remaining tablespoon butter over moderate heat and in
it
toss vegetables with salt and pepper to taste. Sprinkle vegetables
with
bread crumbs and toss to combine. Transfer mixture to a baking dish
and
bake, uncovered, 10 minutes, or until just heated through.
