Vegetables in Chestnut Cream Sauce Recipe

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Type: Vegetables in Chestnut Cream Sauce Free Cooking Recipe – Vegeterian

the best!

Ingredients / Directions
2 tbsp chopped onion
1 1/4 cup(s)s chopped roasted chestnuts
divided
1/4 cup(s) butter
plus
2 tbsp butter
3 tbsp flour
1 cup(s) vegetable broth
1 cup(s) milk
Salt and white pepper
2 cup(s)s broccoli florets
2 cup(s)s cauliflower florets
2 cup(s)s sliced carrots
1 teaspoon minced fresh rosemary
1/2 cup(s) fresh bread crumbs Saute the onion and 1 cup(s) of the chestnuts in 1/4 cup(s) butter. Stir in the flour and cook
stirring
about 2 minutes. Remove from heat and gradually add the broth and milk. Return to heat and cook
stirring
until thickened. Season to taste with salt and white pepper.
Cook the broccoli
cauliflower
and carrots in boiling water until crisp-tender. Drain. Combine with the cream sauce and spoon into a casserole dish.
Saute the remaining 1/4 cup(s) chestnuts
rosemary
and bread crumbs in remaining 2 tablespoons butter. Sprinkle over the top of the casserole. Bake at 350 degrees for 30 minutes
or until heated through.
Can be prepared ahead
but sprinkle the casserole with bread crumbs just before baking. Increase the baking time if the vegetables have been refrigerated.

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