Let’s Cook! – November 24, 2021
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LINDA HOSKINS
I have a recipe that comes from Linda Overbeck of Alhambra, Illinois. She sent this to me early in November to be printed before Thanksgiving, but as I was on vacation, I did not see it time to get it printed early enough. I think this recipe for a vegetable dish could be used any time, and the addition of horseradish is sure to please most people! Linda says “I found this in one of my Taste of Home cookbooks and served it several times on Thanksgiving. A time saving hint is to cook the vegetables the day before and refrigerate until you are ready to make this.”.
Colorful Vegetable Casserole
(Submitted by
Linda Overbeck)
■ 3 cups cauliflowerets
■ 3 cups sliced carrots
■ 3 cups broccoli florets
■ 1 cup mayonnaise
■ 1/4 cup finely chopped onion
■ 3 Tbsp prepared
horseradish
■ 1/4 tsp salt
■ 1/8 tsp pepper
■ 1/3 cup dry bread crumbs
■ 2 Tbsp butter or margarine,
melted
■ 1/8 tsp paprika
Place cauliflower and carrots in a large saucepan, add a small amount of water. Cover and cook for 3 minutes. Add broccoli and cook for 4 to 6 minutes longer, or until all the vegetables are crisp-tender. Drain well. (if you cooked the vegetables the day before, set them out and bring to room temperature, about 30 minutes).
Combine the mayonnaise, onion, horseradish, salt and pepper. In a large bowl mix the vegetables and mayonnaise mixture. Make sure to mix well. Pour into a greased 2 quart baking dish.
Combine the bread crumbs, butter and paprika. Sprinkle over the vegetables. Bake uncovered at 350 degrees for 25 to 30 minutes, until heated through.
I have not tried this recipe yet, but it sounds delicious! I think horseradish will add a great flavor, but if you are worried about the taste, try a little less horseradish, but please don’t omit it completely! Also note, the recipe calls for prepared horseradish, not horseradish sauce. A different time saving tip would be to cut up your vegetables the day before or early in the day, then refrigerate the raw veggies until you are ready to cook in a saucepan. If you go this route, add a tiny bit of water to the cut up veggies to keep them from drying out.
Horseradish is a perennial plant related to mustard, wasabi, broccoli and radish. It’s a root vegetable that is cultivated and used worldwide as a spice and a condiment. The horseradish plant grows up to 5 feet tall with bright green leaves that are as long as 3 feet! It’s the root that is used for eating. The intact root has little aroma, and when first cut or grated, produces an oil that can really irritate your sinuses and eyes! Back in ancient Greek times, horseradish was considered worth its weight in gold. It was introduced to North America during European colonization, and was often used as a treatment for the common cold. I would be remiss if I didn’t mention the Horseradish Capital of the World is right here in Collinsville, Illinois. Every June they have a festival “devoted to all things horseradish”. Just to give you an idea of how popular this festival is, the record for number of people attending is 185,000!
If you have a recipe to share, please send to letscook!@heraldpubs.com (don’t forget that exclamation mark!), or mail to Mascoutah Herald, PO Box C, Mascoutah IL 62258. Thanks, and as always, Happy Cooking!
