875 ml broccoli florets 3 1/2 cup
50 ml vegetable oil 1/4 cup
625 ml mushrooms, sliced 2 1/2 cup
175 ml red onions, sliced 3/4 cup
salt & pepper to taste
ground turmeric
ground cumin
30 ml sesame seeds, toasted 2 tbsp
375 ml parmesan cheese, grated 1 1/2 cup
SAUCE
20 ml sesame seeds, toasted 4 tsp
250 ml heavy cream 1 cup
20 ml sour cream 4 tsp
salt & pepper to taste
Cook broccoli until tender-crisp. Drain and set aside.
Heat oil in pan and cook mushrooms and onions for 3 minutes; stirring. Remove pan from heat and stir in broccoli.
Arrange mixed vegetables in an oven-proof dish and season to taste with salt, pepper, turmeric and cumin. Sprinkle over the sesame seeds and cheese.
SAUCE: Mix sesame seeds with cream and sour cream; season with salt and pepper. Pour sauce over the vegetables. Bake in preheated 400 F (200 C) oven for 20 minutes or until golden brown and bubbling.
Serves 4