1 1/2 bn Broccoli; (about 1 1/2
-pounds)
1 lg Head cauliflower; (about 2
-pounds)
1 tb Vegetable oil
3 tb Unsalted butter
2 c Very coarse dry bread crumbs
2 tb Drained bottled horseradish
Trim broccoli, reserving stems for another use, and cut flowerets into
1-inch pieces. (There should be about 5 cups.)
Trim cauliflower and cut flowerets into 1-inch pieces. (There should
be about 5 cups.)
In a large saucepan of boiling salted water cook vegetables until
crisp-tender, 3 to 5 minutes. In a colander drain vegetables and
refresh under cold water to stop cooking. Drain vegetables well.
Vegetables may be prepared up to this point 1 day ahead and chilled,
covered.
In a large heavy skillet heat oil and 2 tablespoons butter over
moderately high heat until foam begins to subside and saute bread
crumbs, stirring, until golden. Stir in horseradish and salt to taste
and saute, stirring, until crisp. Bread crumbs may be prepared 3 days
ahead and kept in an airtight container.
Preheat oven to 350F.
In skillet melt remaining tablespoon butter over moderate heat and in
it toss vegetables with salt and pepper to taste. Sprinkle vegetables
with bread crumbs and toss to combine. Transfer mixture to a baking
dish and bake, uncovered, 10 minutes, or until just heated through.
Serves 8.
Yields
1 servings