*  Exported from  MasterCook II  *
 
         BROCCOLI, CAULIFLOWER & CARROTS WITH PARMESAN BREAD CRUMBS
 
 Recipe By     : COOKING LIVE SHOW #CL8783
 Serving Size  : 0    Preparation Time :0:00
 Categories    : New Text Import                  Cooking Live
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1 1/2  bunches       broccoli (about 1 1/2 pounds)
    1      large         head cauliflower (about 2 pounds)
    1      pound         carrots, peeled and cut into
                         1/4-inch slices on a diagonal
    1      tablespoon    vegetable oil
    4      tablespoons   unsalted butter
    2      cups          very coarse dry bread crumbs
      1/2  cup           grated Parmesan
      1/2  teaspoon      cayenne
 
 
 Trim broccoli, reserving stems for another use, and cut florets into 
 1-inch
 pieces. (There should be about 5 cups.)
 
 Trim cauliflower and cut florets into 1-inch pieces. (There should be 
 about
 5 cups.)
 
 In a large saucepan of boiling salted water cook vegetables until
 crisp-tender, 2 to 5 minutes. In a colander drain vegetables and 
 refresh
 under cold water to stop cooking. Drain vegetables well. Vegetables 
 may be
 prepared up to this point 1 day ahead and chilled, covered.
 
 In a large heavy skillet heat oil and 2 tablespoons butter over 
 moderately
 high heat until foam begins to subside and saute bread crumbs, 
 stirring,
 until golden. Stir in Parmesan, cayenne and salt to taste and saute,
 stirring, until crisp. Bread crumbs may be prepared 3 days ahead and 
 kept
 in an airtight container.
 
 Preheat oven to 350 degrees F.
 
 In skillet melt remaining tablespoon butter over moderate heat and in 
 it
 toss vegetables with salt and pepper to taste. Sprinkle vegetables 
 with
 bread crumbs and toss to combine. Transfer mixture to a baking dish 
 and
 bake, uncovered, 10 minutes, or until just heated through.
 
 Yield: 8 servings
 
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 NOTES : (Adapted from a Gourmet Magazine recipe