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Broccoli Gratin with Horseradish & Georgia Pecans

Georgiapecans17

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10
prepare
30
cook
8
serves

INGREDIENTS

1 1/4 lb. frozen broccoli flowerets
1/2 cup roasted red pepper strips
1/2 cup Georgia pecan halves
1/4 tsp. each salt and black pepper
3 tbsp. butter, divided
1/4 cup mayonnaise
2 tbsp. prepared horseradish sauce
1/4 cup dry coarse breadcrumbs
2 tbsp. grated Parmesan
Fresh lemon juice, to sprinkle

INSTRUCTIONS

  1. 1
    Heat oven to 350°F.
  2. 2
    Lightly oil a 9" 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.
  3. 3
    In same skillet, melt 2 tbsp. 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 - 25 minutes until golden. Serve warm.

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preparation methods
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cuisines North & South American
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