Simple and quick curried vegetables make a tasty side dish

By Jim Bailey
theyankeechef.blogspot.com

The touch of curry in this dish brings everything together rather nicely. I used yellow curry powder, but use whatever your heart desires. Be careful and remember that there are differing levels of heat in each curry blend. I do wish I could sit here and explain the differences between curries to you, but it would honestly take a lifetime because of the infinite varieties.

Curried veggie au gratin

1 (12-ounce) bag of California style frozen vegetables
2 tablespoons butter or margarine
1/4 small onion, minced
1 1/4 cups chicken or vegetable broth
2 tablespoons cornstarch mixed with 3 tablespoons water
1/4 cup light or half-and-half cream
1/2 cup shredded Swiss cheese
1 teaspoon curry powder
Salt and black pepper to taste

Preheat oven to 400-degrees F. Place the frozen vegetables on a baking pan and roast until thawed and hot, about 12 to 14 minutes, this will help to dry them out as well.

Meanwhile, in a medium saucepan, melt butter over medium heat. Add onion and sauté until soft, about 4 to 5 minutes, stirring frequently. Add broth, stir to combine and bring to a boil, raising heat to medium high if desired.

With one hand stirring, pour the cornstarch mixture (slurry) into the broth, stirring well. Add cream, stir well and remove from heat. Stir in the cheese until melted; Add curry and season to taste with salt and pepper. Set aside. Remove vegetables from oven, portion onto 4 individual serving plates and top with cheese sauce.

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