You will love this vegetarian dinner idea. It’s a cross between Creamy, cheesy, crunchy, and oh so satisfying!
This Creamy Vegetable Recipe is delicious! Broccoli, carrots, and cauliflower are lightly coated with a creamy Italian cheese sauce. Then, they’re topped with crunchy breadcrumbs and baked until bubbly. This recipe is sure to be a favorite!
3 tablespoons butter
3 cloves garlic, minced
2 tablespoons cornstarch
2 cups heavy cream
1 pound broccoli florets
1 lb cauliflower florets
Baby carrots 1/2 lb
1 1/2 teaspoons dried Italian Seasoning
Salt and pepper to taste
1/4 teaspoon chili powder or to your taste
1/8 teaspoon ground nutsmeg
3/4 cup shredded Italian Blend Cheese
1 cup pork rind panko crumbs, as topping. You can also use regular panko crumbs.
Preheat oven to 400°F
Lightly grease a 9×13 baking pan with cooking spray.
Boil a large saucepan of water on high heat.
Bring all the vegetables to the boil. Cover and reduce heat to a simmer. Cook for 8-10 minutes or until vegetables are tender.
Meanwhile, melt butter in 10-inch skillet. Add garlic and cook for 20 second.
Mix cornstarch into the mixture and cook for one minute.
Bring to boil heavy cream, stirring frequently. Cook for 3-4 minutes or until thickened.
Turn off heat and stir in the italian seasoning, chili powder, ground nutsmg, salt, and pepper. Whisk until cheese is melted.
Place 1/2 cup of the cheese sauce in the bottom of the baking pan.
Drain the vegetables and then transfer them to a baking dish. Season with salt and stir.
Mix in the remaining cheese sauce and stir to coat all vegetables.
Sprinkle with panko crumbs and pork rinds.
Bake for 20-23 minutes or until bubbly and hot.
Let cool in the oven for 10 minutes. Adjust salt and pepper to taste und Serve .
Calories: 350 kcal | Carbohydrates: 13 g | Protein: 9 g | Fat: 30 g | Saturated Fat: 17 g | Cholesterol: 98 mg | Sodium: 204 mg | Potassium: 470 mg | Fiber: 4 g | Sugar: 4 g | Vitamin A: 5293 IU | Vitamin C: 79 mg | Calcium: 117 mg | Iron: 1 mg | Net Carbs: 9 g