Seasonal side dish recipes by Chef Julie Frans of Essensia Restaurant
Broccoli Leek Casserole with Gorgonzola Horseradish Bread Crumbs
- 5 tablespoons butter, divided
- 3 tablespoons Dijon mustard
- 1 tablespoon horseradish
- 2 1/3 cups fresh breadcrumbs from
crust less French bread
- 1 cup crumbled Gorgonzola cheese
(generous 4 ounces)
- 1.5 lb spinach
- 2 lb broccoli, blanched
- 1 8-ounce leek, halved lengthwise,
thinly sliced crosswise (about 3 cups)
- 3/4 cup heavy whipping cream
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
• 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.