Vegetables Fromage
Indulge in the creamy, cheesy delight of Vegetables Fromage, a comforting baked vegetable casserole that’s as wholesome as it is decadent. Packed with tender broccoli, cauliflower, and carrots, this recipe combines the goodness of fresh vegetables with a luscious homemade cheese sauce made from sharp cheddar and Parmesan. Topped with golden, crispy breadcrumbs and a touch of olive oil, this casserole bakes to bubbly perfection in just 30 minutes. Seasoned with garlic, black pepper, and a sprinkle of fresh parsley, Vegetables Fromage is the perfect side dish for weeknight dinners or holiday gatherings. Simple to prepare and irresistibly flavorful, this cheesy vegetable bake is sure to be a crowd-pleaser at any table.
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Recipe Information
Ingredients
- 2 cups Broccoli florets
- 2 cups Cauliflower florets
- 1 cup Carrots, sliced
- 3 tablespoons Unsalted butter
- 3 tablespoons All-purpose flour
- 2 cups Milk
- 1.5 cups Sharp cheddar cheese, shredded
- 0.5 cups Parmesan cheese, grated
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Garlic powder
- 0.5 cups Breadcrumbs
- 1 tablespoon Olive oil
- 2 tablespoons Fresh parsley, chopped (optional)
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13 inch baking dish and set aside.
Bring a large pot of salted water to a boil. Add the broccoli, cauliflower, and carrots. Blanch for 3-4 minutes until just tender but still crisp. Drain and set aside.
In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly, to create a roux.
Gradually whisk in the milk, ensuring there are no lumps. Continue stirring until the mixture thickens, about 3-5 minutes.
Reduce the heat to low and stir in the cheddar cheese and Parmesan cheese until melted and smooth. Season with salt, black pepper, and garlic powder.
Arrange the blanched vegetables in the prepared baking dish. Pour the cheese sauce evenly over the vegetables, ensuring they are well coated.
In a small bowl, mix the breadcrumbs with olive oil. Sprinkle the breadcrumb mixture evenly over the top of the cheese sauce.
Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and the cheese is bubbly.
Remove from the oven and let cool for 5 minutes. Garnish with chopped parsley before serving, if desired.
Nutrition Facts
Calories |
2001 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 130.2 g | 167% | |
| Saturated Fat | 74.0 g | 370% | |
| Polyunsaturated Fat | 1.7 g | ||
| Cholesterol | 357 mg | 119% | |
| Sodium | 5450 mg | 237% | |
| Total Carbohydrate | 133.4 g | 49% | |
| Dietary Fiber | 18.5 g | 66% | |
| Total Sugars | 45.5 g | ||
| Protein | 97.7 g | 195% | |
| Vitamin D | 6.3 mcg | 31% | |
| Calcium | 2513 mg | 193% | |
| Iron | 9.0 mg | 50% | |
| Potassium | 2447 mg | 52% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
