CAULIFLOWER WITH CHEESE AND ALMONDS
Blomkål med ost och mandel
Cauliflower is one of my favorite vegetables. It's good and often rather cheap. Why not try to serve it with a hearty cheese sauce and roasted almonds? It's especially good with chicken, smoked or fried fish, "kassler" or ham.
Serves 4
1 middle-sized head of cauliflower
water, salt
4 tablespoons roasted, flaked almonds
2 tablespoons finely chopped parsley
Cheese sauce:
2 tablespoons butter or margarine
2 tablespoons flour
1.6 cup milk or creamy milk
0.8 cup ripe, strong grated cheese
2 tablespoons parmesan
Trim the cauliflower and only remove the thickest leaves - the others can very well be cooked. Bring water and salt to a boil. Make an X in the thick root part and put the head of cauliflower in the water. Boil until only just tender, about 15 minutes.
Meanwhile, make the sauce. Sizzle flour and fat in a saucepan and dilute with milk or creamy milk, little by little, until you have a thick, glossy sauce. Boil it for about 5 minutes, add cheese and don't let the sauce boil after that.
Roast the almonds in a dry, hot frying pan. Put the cauliflower on a hot serving plate and pour the sauce over it. Sprinkle with almonds and parsley and serve right away. If you wish, you can give it some color in the oven. Pour on some of the sauce and sprinkle with some extra parmesan. Bake until nicely colored, about 5 minutes, and serve remaining sauce separately.
Enjoy!
Bella
Blomkål med ost och mandel
Cauliflower is one of my favorite vegetables. It's good and often rather cheap. Why not try to serve it with a hearty cheese sauce and roasted almonds? It's especially good with chicken, smoked or fried fish, "kassler" or ham.
Serves 4
1 middle-sized head of cauliflower
water, salt
4 tablespoons roasted, flaked almonds
2 tablespoons finely chopped parsley
Cheese sauce:
2 tablespoons butter or margarine
2 tablespoons flour
1.6 cup milk or creamy milk
0.8 cup ripe, strong grated cheese
2 tablespoons parmesan
Trim the cauliflower and only remove the thickest leaves - the others can very well be cooked. Bring water and salt to a boil. Make an X in the thick root part and put the head of cauliflower in the water. Boil until only just tender, about 15 minutes.
Meanwhile, make the sauce. Sizzle flour and fat in a saucepan and dilute with milk or creamy milk, little by little, until you have a thick, glossy sauce. Boil it for about 5 minutes, add cheese and don't let the sauce boil after that.
Roast the almonds in a dry, hot frying pan. Put the cauliflower on a hot serving plate and pour the sauce over it. Sprinkle with almonds and parsley and serve right away. If you wish, you can give it some color in the oven. Pour on some of the sauce and sprinkle with some extra parmesan. Bake until nicely colored, about 5 minutes, and serve remaining sauce separately.
Enjoy!
Bella
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