INGREDIENTS

INSTRUCTIONS

Trim broccoli, reserving stems for another use, and cut flowerets into
1-inch pieces. (There should be about 5 cups.)  Trim cauliflower and
cut flowerets into 1-inch pieces. (There should  be about 5 cups.)  In
a large saucepan of boiling salted water cook vegetables until
crisp-tender, 3 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 horseradish 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 350F.  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.
Serves 8.  Gourmet December 1994  Converted by MC_Buster.  Converted by
MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1297
Calories From Fat: 530
Total Fat: 60.2g
Cholesterol: 91.6mg
Sodium: 1711.8mg
Potassium: 507.4mg
Carbohydrates: 158.9g
Fiber: 10.7g
Sugar: 15.8g
Protein: 29.6g