BROCCOLI CAULIFLOWER POTATO BAKE RECIPES

Steps:

• Preheat the oven to 375 degrees F.
• Place the potatoes and parsnips in a pot and cover with water. Salt the water, bring to a boil and cook to tender. Drain and return the vegetables to the hot pot. Mash with the cream cheese, milk, chives, horseradish, some salt and pepper and the egg. Cover and reserve in the pot.
• Put a pot on the stove with 1/4 inch of water and bring to a boil. Remove the stem of the head of cauliflower and set it into the pot. Scatter the trimmed broccolini around and season with salt. Cover and cook to tender. Break the cauliflower into florets and drain. Remove with a slotted spoon and set aside.
• Place a cooling rack over a baking sheet, arrange the bread on it and toast in the oven. Coarsely chop the bread, add it to a food processor and process into coarse breadcrumbs. Melt the butter in a saucepot over medium heat. Pour half of the butter over the crumbs to moisten them.
• To the remaining butter, add the garlic and gently cook 2 minutes, stirring constantly. Add the hot sauce and mustard and stir to combine. Sprinkle in the flour and cook 1 minute. Whisk in the beer, Worcestershire sauce and lemon juice and cook the beer out for 30 seconds. Add the stock, bring to a bubble and thicken a minute more. Stir in the cheese in a figure-eight motion and season with salt and pepper.
• Grease a casserole dish. Layer the potatoes and parsnips, cauliflower and broccolini, cheese sauce and breadcrumbs in the dish. Cool and store for a make-ahead meal, or bake to serve. Bake at 375 degrees F from room temperature until bubbly and golden brown, about 50 minutes.
• Garnish with chopped tomatoes and watercress and serve

Steps:

• Rinse the potatoes, simmer for about 20-25 minutes and slice. 
• Peel and dice the carrots.
• Rinse the broccoli and cauliflower and blanch in boiling salted water for about 3-4 minutes. Cool in ice water and drain. 
• Peel the onion and garlic, finely chop and saute in hot oil until translucent. Transfer to a bowl with the minced meat, 1 egg and parsley and stir to combine. Season with salt and pepper.
• Cream with remaining eggs and half of the cheese. Season with salt, pepper and nutmeg.
• Evenly spread the ground beef in the bottom of a casserole dish. Evenly cover with carrots, then broccoli, then cauliflower and then peas. Finish with the potato slices and bake in preheated oven at 200°C (approximately 400°F) for about 15 minutes. Then pour the eggs cream over the top and sprinkle remaining cheese. Bake for another 15-20 minutes, until golden brown. Serve sprinkled with chopped parsley.