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Broccoli Gratin with Horseradish & Georgia Pecans
Food Management Staff
January 1, 2007
1 Min Read
FM Staff
Yield: 8 servings
2 bags frozen broccoli flowerets, (10 oz each)
1/2 cup roasted red pepper strips
1/2 cup Georgia pecan halves
1/4 tsp. salt
1/4 tsp. black pepper
3 Tbsps. butter, divided
1/4 cup mayonnaise
2 Tbsps. prepared horseradish sauce
1/4 cup dry coarse breadcrumbs
2 Tbsps. 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 Tbsps. 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.
Recipe and photo from the Georgia Pecan Commission
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