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White Asparagus Vegetable Casserole

White Asparagus Vegetable Casserole in Cheesy Horseradish Cream

Course Main Dish, Side Dish
Cuisine American, German
Keyword cheesy vegetable casserole, cheesy veggies, horseradish cream, vegetarian recipes, Vegetarian side dish
Prep Time 25 minutes
Cook Time 45 minutes
Servings 8
Author Lora Wiley-Lennartz

Ingredients

  • 4 cups cauliflower florets
  • 3/4 lb carrots
  • 1 cup sliced radishes
  • 10 thin white asparagus spears
  • 1 large red onion
  • 2 tablespoons unsalted butter
  • Salt and freshly ground pepper to taste
  • 1/4 cup water
  • zest of 1 lemon
  • 2 large eggs
  • 1/2 cup heavy cream
  • 1 cup sour cream
  • 2 cups grated Monterey Jack cheese
  • 1/4 cup prepared horseradish drained.

Instructions

  1. Peel the carrots and cut into quarters lengthwise.
  2. Peel the asparagus and cut them in half diagonally.
  3. Peel the onions and cut into rings.
  4. Heat the butter in a large skillet. Add the onion and stir to coat with the butter.
  5. Sauté until transparent.
  6. Add the cauliflower, carrots, radishes, and carrots to the skillet.
  7. Season with salt and freshly ground pepper.
  8. Add the water, toss to coat. Cover and simmer for 20 minutes.
  9. Check the vegetables occasionally. If the pan becomes too dry, add more water, a few tablespoons at a time.
  10. Remove the vegetables from the heat.
  11. Preheat the oven to 350°F.
  12. In a separate bowl, whisk together the eggs and cream.
  13. Add 1 cup of the grated cheese and the sour cream.
  14. Mix in the lemon zest and horseradish.
  15. Season with salt and freshly ground pepper.
  16. Transfer the vegetables from the saucepan to an 8 X 12-inch casserole dish.
  17. Pour the liquid over the vegetables.
  18. Distribute the remaining cheese over the top.
  19. Bake for 25 minutes.
  20. Let cool for 10 minutes before serving.