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.