Cauliflower & Brussels Sprouts Gratin

Ingredients

• 1 large cauliflower, cut in large florets
• 4 cups fresh Brussels sprouts, halved
• 3 tablespoons margarine
• 1/3 cup flour
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 teaspoon nutmeg, grated
• 3 cups skim milk
• 1/2 cup parmesan cheese, grated
• 2/3 cup fresh breadcrumb

Directions

1. 1

   Cook cauliflower in boiling water until crisp tender (about 5 min.).

2. 2

   Remove with slotted spoon and chill under cold water; drain well.

3. 3

   Cook Brussels sprouts in same water until crisp tender (about 7 minutes).

4. 4

   Drain and chill under cold water; drain well.

5. 5

   Dry any excess water from vegetables with a towel.

6. 6

   *** Can be held for up to 24 hours if desired ***.

7. 7

   Melt margarine; whisk in flour, salt, pepper and nutmeg.

8. 8

   Cook, stirring for 1 minutes.

9. 9

   Gradually whisk in milk, stirring until thickened, about 5 minute.

10. 10

    Remove from heat and stir n cheese.

11. 11

    *** This also can be held for up to 24 hours if well covered, (heat before using) ***.

12. 12

    Spread vegetables in well greased 9 X 13 inch pan.

13. 13

    Pour sauce over top and sprinkle with bread crumbs.

14. 14

    *** Can be covered and kept up to 8 hours in fridge ***.

15. 15

    Bake at 400°F until bubbly, about 25 minutes.

16. 16

    Broil until crumbs are golden.