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I wanted to pair my fish main course with a vegetable dish that would be a little heartier. Â I love broccoli and normally serve it steamed. Â I saw Giada (while I was working out and listening with no volume) make a Gratin using cauliflower. I worked up a recipe following what I think were the general steps she used. Â I know she added bread which I used up the ends of a white bread we had in the house.
My Gratin included broccoli, 3 colors of peppers, bread, mild cheddar cheese and gouda. Â The peppers and cheeses were what I had left over in the fridge. Â You know by now that I do not like to let things go to waste and the peppers, especially, added more color to this dish.
Recipe
Broccoli and Pepper Gratin:
- Put broccoli and peppers into a saucepan, add 3/4 cup water and 1tbsp of butter; heat for 3 – 4 minutes on medium heat to soften
- Whisk the eggs and milk in a small bowl and mix in 3/4 cup of the cheeses; season with salt and pepper to taste.
- Pour the broccoli and peppers with the cooking juice into the casserole dish and add the egg, milk cheese mixture
- Take the 2 end pieces of white bread and break into chunks and to the casserole and mix all the ingredientsÂ
- Sprinkle last 1/4 cup of the cheeses over the top and bake in a 350 degree oven for 20 minutes.
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