cauliflower and carrot casserole
Ingredients
- Servings: 6
- 1 head cauliflower, broken into small florets
- 4 medium carrots, peeled and diagonally sliced
- 3 egg yolks
- 1/4 teaspoon salt
- 2 tablespoons lemon juice
- 1 dash hot pepper sauce (e.g. tabasco™)
- 1/2 cup butter, melted
- 3/4 cup coarsely crushed buttery round crackers
- 1 tablespoon butter, melted
Recipe
Preparation Time: 20 mins
Cook Time: 20 mins
Ready Time: 40 mins
- preheat the oven to 350 degrees f (175 degrees c).
- bring about 2 inches of water to a boil in a large pot. add cauliflower and carrots, and boil for about 7 minutes, until fork tender. drain well, and transfer to a 9x13 inch baking dish.
- while the vegetables are cooking, combine the egg yolks, salt, lemon juice and hot pepper sauce in a blender or food processor. blend for a few seconds to mix, then continue to blend while slowly pouring in 1/2 cup of hot melted butter. continue blending until thickened. pour this sauce over the vegetables in the baking dish. stir together the cracker crumbs and remaining butter; sprinkle over the top of the casserole.
- bake for 20 minutes in the preheated oven, or until the casserole is bubbling, and the top is toasted. let cool slightly before serving.
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