We have a granddaughter that thinks that veggies aren’t actually edible unless there is cheese involved…you can, however, give it a more grown-up appeal if the cheese is a gruyere or swiss.
INGREDIENTS:
1 cup diced carrots 1 cup diced celery 1 cup chopped onion 4 teaspoons butter, divided 1 1/2 cups shredded Cheddar cheese, divided 2 cups fresh broccoli florets 1/4 cup chicken broth salt and pepper to taste
METHOD:
In a large skillet, saute the carrots, celery and onion in 3 teaspoons butter until tender. Transfer to a greased 1-1/2-qt. baking dish. Top with 3/4 cup cheese. In the same skillet, saute broccoli in the remaining butter for 1 minute. Place over cheese; pour broth over all.
Cover and bake at 350 degrees F for 25 minutes. Uncover; sprinkle with remaining cheese. Bake 5 minutes longer or until cheese is melted and vegetables are tender. Season with salt and pepper.
Serves 4
Chrissi Brewer
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