Rich Creamy Winter Vegetable Bake Recipe

Introduction

This Rich Creamy Winter Vegetable Bake is a comforting dish that brings together tender vegetables and a luscious cheese sauce. Perfect for chilly days, it’s a warm and satisfying way to enjoy seasonal produce.

Ingredients

• 2 cups cauliflower florets
• 2 cups broccoli florets
• 1 cup carrots, sliced
• 1 cup Brussels sprouts, halved
• 1 cup heavy cream
• 1 cup shredded cheddar cheese
• 1/2 cup grated Parmesan cheese
• 1/4 cup breadcrumbs
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon nutmeg

Instructions

1. Step 1: Wash and cut the vegetables into bite-sized pieces. Blanch them in boiling salted water for 3-4 minutes, then drain well.
2. Step 2: In a saucepan, heat olive oil over medium heat and sauté the minced garlic for 1-2 minutes until fragrant.
3. Step 3: Add the heavy cream, dried thyme, salt, black pepper, and nutmeg. Simmer the sauce gently for 3-4 minutes.
4. Step 4: Stir in the shredded cheddar cheese, mixing until it has fully melted into the sauce.
5. Step 5: Combine the blanched vegetables with the creamy cheese sauce in a baking dish. Spread evenly.
6. Step 6: Sprinkle the grated Parmesan cheese and breadcrumbs on top to create a golden crust.
7. Step 7: Preheat your oven to 375°F (190°C). Bake the dish for 25-30 minutes or until it is bubbling and golden brown on top.
8. Step 8: Remove from the oven and let it cool for 5 minutes before serving. Enjoy warm.

Tips & Variations

• For extra richness, stir in a tablespoon of butter into the sauce before baking.
• Try adding cooked potatoes or parsnips to the vegetable mix for more heartiness.
• Use panko breadcrumbs instead of regular for a crunchier topping.
• Swap cheddar for Gruyère or mozzarella to change the flavor profile.
• Fresh herbs like rosemary or sage can be added in place of thyme for a different aroma.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 350°F (175°C) until warmed through, or microwave in short bursts to maintain the creamy texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen vegetables for this recipe?

Yes, frozen vegetables can be used if fresh aren’t available. Thaw and drain them well to avoid excess moisture in the bake.

Is this dish suitable for vegetarians?

Absolutely. This recipe contains no meat and can be enjoyed by vegetarians. To make it vegan, substitute the dairy with plant-based alternatives.

Rich Creamy Winter Vegetable Bake Recipe

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★★★★★

4.6 from 121 reviews

This Rich Creamy Winter Vegetable Bake is a comforting and hearty dish perfect for chilly days. Featuring a medley of blanched cauliflower, broccoli, carrots, and Brussels sprouts, all enveloped in a luscious creamy cheese sauce and topped with Parmesan and crispy breadcrumbs, this bake offers warmth and satisfying flavors in every bite.

• Author: Clara
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 6 servings 1x
• Category: Main Dish
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Vegetables

• 2 cups cauliflower florets
• 2 cups broccoli florets
• 1 cup carrots, sliced
• 1 cup Brussels sprouts, halved

Sauce & Topping

• 1 cup heavy cream
• 1 cup shredded cheddar cheese
• 1/2 cup grated Parmesan cheese
• 1/4 cup breadcrumbs
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon nutmeg

Equipment

• Baking Dish
• Medium Saucepan
• Large pot

Instructions

1. Prepare the vegetables: Wash and cut the cauliflower, broccoli, carrots, and Brussels sprouts into bite-sized pieces to ensure even cooking and an enjoyable texture.
2. Blanch the vegetables: Bring a large pot of salted water to a boil. Add the vegetables and blanch them for 3-4 minutes until slightly tender but still crisp. Drain them well to remove excess water.
3. Make the creamy sauce: In a medium saucepan, heat 2 tablespoons of olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant. Pour in the heavy cream and add dried thyme, salt, black pepper, and nutmeg. Bring the mixture to a simmer and cook for 3-4 minutes to thicken slightly. Stir in the shredded cheddar cheese until fully melted and smooth.
4. Combine and assemble: Mix the blanched vegetables with the creamy cheese sauce in a baking dish. Sprinkle the top evenly with grated Parmesan cheese and breadcrumbs for a flavorful crust.
5. Bake the dish: Preheat your oven to 375°F (190°C). Place the baking dish in the oven and bake for 25-30 minutes until the top is golden brown and bubbly.
6. Serve: Allow the vegetable bake to cool for 5 minutes before serving to let the flavors meld and the bake set.

Notes

• Blanching the vegetables helps retain their bright color and crisp-tender texture when baked.
• For a gluten-free version, substitute the breadcrumbs with gluten-free breadcrumbs or crushed nuts.
• You can swap cheddar cheese for other melting cheeses like Gruyère or Monterey Jack for different flavors.
• Ensure to drain the blanched vegetables well so that the bake is not watery.
• This dish pairs well with roasted meats or can be enjoyed as a hearty vegetarian main course.

Keywords: Winter Vegetable Bake, Creamy Vegetable Casserole, Cheesy Vegetable Bake, Comfort Food, Vegetarian Bake