A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Cauliflower And Broccoli Flan With Spinach Bechamel
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- #85809
serves/makes:
ready in:
30-60 minutes
30-60 minutes
1 review
ingredients
2 1/2 cups cauliflower florets
2 1/2 cups broccoli florets
2 bags (6 ounce size) baby spinach leaves
6 tablespoons butter
1/4 cup all-purpose flour
2/3 cup whole milk
2/3 cup freshly grated Parmesan cheese
directions
Cook cauliflower and broccoli in large pot of boiling salted water until crisp-tender, about 5 minutes. Drain, reserving 2/3 cup cooking liquid. Transfer vegetables to large bowl. Cool.
Rinse spinach, then toss in large nonstick skillet over medium-high heat until just wilted. Drain and cool. Squeeze spinach dry; finely chop.
Melt butter in heavy medium saucepan over medium heat. Add flour and whisk until smooth, about 2 minutes. Gradually whisk in milk and reserved 2/3 cup vegetable cooking liquid. Whisk constantly over medium heat until sauce thickens and boils, about 3 minutes. Stir in spinach and cheese.
Using fingers, coarsely crumble cauliflower and broccoli in bowl. Add spinach bechamel sauce; stir to blend. Season with salt and pepper. Butter 1 1/2-quart baking dish. Spread vegetable mixture in prepared dish. (Can be made 6 hours ahead. Cover and chill.)
Preheat oven to 350 degrees F. Bake flan until puffed and heated through, about 25 minutes if at room temperature and 35 minutes if chilled. Serve hot.
added by
schmidt
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
December 30, 2011
I loved this recipe! Instead of baking it in a larger dish you could put it in individual ramekins. Great flavor!