This week I tried something a little bit different (I think I say that every week...) and I went with a vegetable dish instead of the usual pasta. This dish, oh man, is it delicious! It has the perfect combination of broccoli and carrots. I loved it!
2 pounds Fresh Broccoli Florets
2 Carrots, chopped
1 Yellow Onion, chopped
2 tbsp Olive Oil
3 Garlic Cloves, minced
1 tbsp All Purpose Flour
1 cup Shredded Parmesan Cheese
Salt and Pepper
1 cup Heavy Whipping Cream
1/8th tsp Nutmeg
1/2 cup Bread Crumbs OR Panko Crumbs
Preheat your oven to 400 degrees.
Place broccoli and chopped carrots into a large sauce pan, cover with water, and bring to a boil. Cook for 5 minutes.
Heat olive oil in a skillet, add the chopped onion, and garlic. Cook for 1 minute.
In a small bowl combine the heavy whipping cream and the nutmeg.
Pour over the dish.
Then transfer to the casserole dish.
Bake for 15 to 20 minutes or until golden and bubbly.