On 7/19/2014 8:45 PM, ImStillMags wrote:

> I had a medium head of cauliflower and a couple bunches of broccoli
> with some nice hefty stems so I decided to make a broccoli and
> cauliflower gratin and take he stems and see how they would
> spiralize.
>
> I carefully cut the broccoli and cauliflower from the stem leaving as
> much as possible. I peeled them then I put them through the
> spiralizer. Here is what they looked like.
>
> (click the right arrow to see the next picture)
> https://picasaweb.google.com/Sitara8...33677696746018
>
> I'm saving the spiralized stems till tomorrow because I'm having the
> gratin tonight. The three stems only make about one good serving or
> two small ones. I have some pesto that I made so I think I'm going to
> do them with the pesto and top with grilled chicken.
>
> Here's the broccoli and cauliflower gratin.
>
> https://picasaweb.google.com/Sitara8...38148466405746
>
> I had some bits and pieces of difference cheeses in the fridge. I
> had some gouda, port salut, brie, fromage, and parmesan. So I made
> the cheese sauce with a bit of half and half, the cheeses, some fresh
> garlic and fresh sage, a pinch of nutmeg, black pepper, and for good
> measure I threw in some chopped bacon. Topped it with a little
> more parmesan and bread crumbs. Yum.
>

The "Spiralized Brocc and Cauli Stems" picture is so pretty! The gratin
with both veg's looks very good, too, but the spiralized one looks like
art. Food art.

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ღ.¸¸.œ«*¨`*œ¶
Cheryl