My sister-in-law Stephanie brought this to a dinner, and it was very good–so I asked her to share the recipe. She sent me a photo from a newspaper, with the original recipe attributed to Michele Broadbent in Orem. It’s a great creamy, cheesy way to eat your vegetables.
And this one is naturally gluten free.
Make it a meal with:
- Roast Beef or Rosemary Rotisserie Chicken
- Green Salad or Fresh Fruit
Vegetables in a Cloud
A creamy, cheesy way to enjoy your veggies.
Ingredients
- 2 Tbsp. Butter
- 1/2 c. Onions, chopped
- 1 5-oz. can Sliced Water Chestnuts
- 3 c. Broccoli
- 3 c. Cauliflower
- 4 Carrots, peeled and cut into thin strips
- 1/2 c. Water
- Seasoned Salt
Topping:
- 1 c. Extra Heavy Whipping Cream
- 1 c. Mayo
- 1 c. Shredded Cheddar Cheese
- 1/2 c. Parmesan Cheese
Directions
In a frying pan, melt the butter, then sauté onions and water chestnuts until tender. Add all vegetables and water, then cover tightly. Let vegetables steam until crisp-tender. Drain well. Place vegetable mixture in a greased casserole dish. Sprinkle with seasoned salt and mix well. For the topping: In a mixing bowl, whip the cream until peaks form. Fold in mayo and cheese. Spread cream mixture over vegetables and bake at 350° for approximately 45 minutes or until golden brown.
Mitchell Meals 