Friday, February 12, 2010

Crusty Butter-Crumb Vegetables

25 mins
  • 1 medium cauliflower, cored and broken into small florets
  • 1/4 head red cabbage, cored and shredded
  • 6 medium carrots, cut into slices or matchsticks, or diced
  • 2 medium yellow squash, cut into 1/2-inch cubes
  • 2 cups bok choy greens, shredded

Prepare the vegetables:

Place cauliflower, cabbage, carrots and squash in vegetable steamer, covered, over boiling water for 10 minutes or until tender. Add bok choy greens for last minute of steaming to wilt them.

Butter-Crumb Topping:

  • 2 Tbsp. butter
  • 1 clove garlic, minced
  • 4 slices whole-grain bread

Prepare the topping:

In a large heavy skillet, melt butter. Add garlic and saute for flavor. In food processor or blender, process bread to a medium consistency. Toss bread crumbs in garlic butter until all butter has been absorbed and crumbs are evenly coated.

  • 1 Tbsp. butter
  • 1/2 tsp. Spike
  • 1/4 tsp. sea salt
  • Fresh ground black pepper
  • 2 Tbsp. butter

Assemble the casserole:

Preheat oven to 500 degrees. In large bowl, toss steamed vegetables with 1 Tbsp. butter, Spike and sea salt. Add pepper, if desired, and 1/2 cup butter-crumb topping. Mix well. Spread vegetables in shallow oven-proof casserole. Top with remaining crumb topping. Dot with 2 Tbsp. butter. Bake in oven for 5 minutes. Any leftover casserole can be added to soups, used in vegetable toasties or rolled in hot chapatis.

Serves 4

Recipe via Fit For Life

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