Broccoli Gratin with Horseradish and Pecans

Baked vegetable dishes are a perennial potluck favorite and a staple of community cookbooks. This one combines a familiar green veggie with some delicious surprise ingredients: pecans for crunch and richness, and horseradish for spice.

Recipe Ingredients:

2 (10-ounce) bags frozen broccoli florets
1/2 cup roasted red peppers, cut into strips
1/2 cup Georgia pecan, halves
1/4 teaspoon each salt and pepper
3 tablespoons butter - divided use
1/4 cup mayonnaise
2 tablespoons prepared horseradish
1/4 cup dry bread crumbs
2 tablespoons freshly grated Parmesan cheese
Fresh lemon juice to sprinkle

Cooking Directions:

1. Preheat oven to 350°F (175°C).
2. Lightly oil a 9-inch round baking dish or pie plate; set aside.
3. Thaw broccoli in skillet over medium heat. Drain well. Transfer to bowl and add red pepper and pecans. Sprinkle with salt and pepper.
4. In same skillet, melt 2 tablespoons butter. Whisk in mayonnaise and horseradish sauce and cook over low, stirring, to make a smooth sauce.
5. Pour sauce over broccoli, peppers, and pecans and stir gently to coat.
   
6.  Spread mixture in prepared baking dish; sprinkle with bread crumbs and cheese. Dot with remaining tablespoon butter.
7. Bake for 20 to 25 minutes until golden. Serve warm.

Makes 8 servings.

Nutritional Information Per Serving (1/8 of recipe): Calories: 179; Total Fat: 15g; Saturated Fat: 5g; Cholesterol: 18mg; Total Carbs: 8g; Fiber: 3g; Protein: 4g; Sodium: 235mg.

Recipe and photograph courtesy of Georgia Pecan Commission.