Broccoli Gratin with Horseradish and Georgia Pecans
 Baked
vegetable dishes are a perennial potluck favorite and a staple
of community cookbooks. This one combines a familiar green
veggie with some delicious surprise ingredients: pecans for
crunch and richness, and horseradish for spice.
Prep time: 10 minutes Cooking and Baking time: 30 minutes
Serves 8
2 bags (10 oz each) frozen broccoli flowerets
1/2 cup roasted red pepper strips
1/2 cup Georgia pecan halves
1/4 teaspoon each salt and black pepper
3 tablespoons butter, divided
1/4 cup mayonnaise
2 tablespoons prepared horseradish sauce
1/4 cup dry coarse breadcrumbs
2 tablespoons grated Parmesan
Fresh lemon juice to sprinkle
Heat oven to 350°F. Lightly oil a 9-inch round baking dish or
pie plate. Thaw broccoli in skillet over medium heat. Drain
well. Transfer to bowl and add red pepper and pecans. Sprinkle
with salt and pepper.
In same skillet, melt 2 tablespoons butter. Whisk in mayonnaise
and horseradish sauce and cook over low, stirring, to make a
smooth sauce. Pour sauce over broccoli, peppers, and pecans and
stir gently to coat. Spread mixture in prepared baking dish;
sprinkle with breadcrumbs and cheese. Dot with remaining
tablespoon butter and bake on top rack in oven for 20 to 25
minutes until golden. Serve warm.
Nutrition information per serving – calories: 179; protein: 4g;
carbs: 8g; saturated fat: 5g; monounsaturated fat: 6g;
polyunsaturated fat: 4g; cholesterol: 18mg; fiber: 3g; sodium
235mg.
Source: Georgia Pecan Commission
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