tablespoons butter in medium skillet over medium-high heat. Mix in 2 tablespoons mustard and horseradish, then breadcrumbs. Remove from heat, mix in cheese.
Toss spinach in large nonstick pot with olive oil over high heat until wilted, about 3 minutes. Transfer to sieve set over bowl. Repeat with remaining spinach. Press on spinach to drain.
Melt remaining 2 tablespoons butter in same pot over medium-high heat. Add leek; sauté 4 minutes. Add blanched broccoli florets, cream, remaining 1 1/2 tablespoons mustard, and spinach. Toss until thick and blended, about 2
minutes. Season with salt and pepper. Transfer to 7×11-inch baking dish. Top with breadcrumb mixture. Bake until bubbling, about 10 minutes.
Roasted Green Beans
Serves 8
• 2 lbs green beans, washed, dried, and trimmed
• 1 -2 tablespoon olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon fresh ground pepper
Preheat oven to 400°F. Put green beans on a pan. Drizzle with olive oil. Sprinkle with salt and pepper to taste, shake to evenly coat. Roast for 20-25 minutes, turning after 15 minutes, until beans are browning and somewhat shriveled.
19
Chef's Seasonal Side Recipe
Seasonal side dish recipes by Chef Julie Frans of Essensia Restaurant
Broccoli Leek Casserole with Gorgonzola Horseradish Bread Crumbs
Serves 8
crust less French bread
(generous 4 ounces)
thinly sliced crosswise (about 3 cups)
Preheat oven to 400°F. Melt 3
tablespoons butter in medium skillet over medium-high heat. Mix in 2 tablespoons mustard and horseradish, then breadcrumbs. Remove from heat, mix in cheese.
Toss spinach in large nonstick pot with olive oil over high heat until wilted, about 3 minutes. Transfer to sieve set over bowl. Repeat with remaining spinach. Press on spinach to drain.
Melt remaining 2 tablespoons butter in same pot over medium-high heat. Add leek; sauté 4 minutes. Add blanched broccoli florets, cream, remaining 1 1/2 tablespoons mustard, and spinach. Toss until thick and blended, about 2
minutes. Season with salt and pepper. Transfer to 7×11-inch baking dish. Top with breadcrumb mixture. Bake until bubbling, about 10 minutes.
Roasted Green Beans
Serves 8
• 2 lbs green beans, washed, dried, and trimmed
• 1 -2 tablespoon olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon fresh ground pepper
Preheat oven to 400°F. Put green beans on a pan. Drizzle with olive oil. Sprinkle with salt and pepper to taste, shake to evenly coat. Roast for 20-25 minutes, turning after 15 minutes, until beans are browning and somewhat shriveled.