4-5 cups vegetables 1 cup chopped onions 2 cloves garlic 1 cup chopped almonds 1/2 cup chopped toasted almonds (topping) 2 cup water 2 tablespoons butter 1 teaspoon horseradish 1/2 teaspoon dry mustard dash pepper (or allowable tabasco) salt to taste
Instructions
1. Sauté onions and garlic in 1 T. butter and a little water (about 5-7 min.).
2. Add vegetables and sauté until crisp tender.
3. Toast 1 C. chopped almonds and place in blender with water. Puree until smooth.
4. Add seasonings and 1 T. butter to sauce.
5. Combine Vegetables and almond sauce.
6. Pour into buttered casserole.
7. Sprinkle top with additional chopped almonds. Bake 15 min. at 400 F.
