Crusty butter crumb vegetables
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | medium | Cauliflower *1 |
| ¼ | Head Red Cabbage *2 | |
| 6 | mediums | Carrots *3 |
| 2 | mediums | Yellow squash *4 |
| 2 | cups | Bok choy greens, shredded |
| 2 | tablespoons | Butter |
| 1 | Garlic clove, minced | |
| 1 | tablespoon | Butter |
| ½ | teaspoon | Spike |
| ¼ | teaspoon | Sea salt |
| Black pepper, fresh ground | ||
| 2 | tablespoons | Butter |
| 4 | slices | Bread, whole grain |
Directions
THE VEGGIES
BUTTER-CRUMB TOPPING
*1 cored, broken into small florets *2 cored and shredded *3 cut into slices, matchsticks or diced *4 cut into ½ inch cubes Preparing the Veggies: Place cauliflower, cabbage, carrots and squash in vegetable steamer, covered over boiling water for 10 minutes or until tender. Add bok choy greens for the last minute of steaming to wilt them.
Prepare the Topping:
In Heavy skillet melt butter. Add garlic and saute for flavor. In processor or blender process bread to medium consistency. Toss crumbs in garlic butter until all butter has been absorbed and crumbs are evenly coated.
Assemble the casserole:
Preheat oven to 500 degrees. In large bowl, toss steamed veggies with t Tablespoon butter, spike, and sea salt. Add pepper, if desired and ½ cup butter crumb topping. Mix well Spread vegetables in shallow oven proof casserole and top with remaining crumb topping. Dot with 2 Tablespoons butter. Bake in oven for 5 minutes.
**JJ** 10/19/95 1902
Submitted By JJ JUDKINS On 10-21-95