Ingredients
2 cups water
12 teaspoon salt
2 lbs frozen broccoli and cauliflower
milk
4 -5 tablespoons butter
2 minced garlic cloves
4 tablespoons flour
salt and pepper
2 tablespoons grated parmesan cheese
18 teaspoon paprika
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Instantly mince garlic without a knife — self-cleaning basket
Adjustable stand — hold cookbook or tablet at eye level while cooking
Granulated garlic — rubs, seasoning blends, sauces, marinades
Shelf-stable garlic — quick garlic without peeling or mincing
Built-in compressor — no pre-freezing bowl, continuous churning
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in a large saucepan, bring water and salt to a boil. add broccoli and cauliflower and cook just until tender. drain, reserving liquid. add milk to the vegetable liquid to measure 2 1/2 cups. turn vegetables into a shallow 2-quart baking dish. melt 3 tablespoons of butter in the saucepan over medium heat and lightly saute garlic, but do not brown it. blend in the flour, stirring until smooth and bubbly. gradually stir in milk mixture. cook, stirring constantly, until thickened and smooth. season with the salt and pepper. pour sauce over broccoli and cauliflower. dot with remaining 1 to 2 tablespoons of butter. combine bread crumbs, parmesan cheese, and paprika and sprinkle over vegetables. bake at 450 for about 20 minutes, until casserole is bubbly.