Cauliflower casserole with carrots

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food 007Cauliflower is a member of the same brassica family as cabbage, kale, kohlrabi and Brussels sprouts. The differences among them have come about the thousands of years of cultivation and selective propagation. This particular veggie was developed by the Arabs during Middle Ages, but was noth highly regarded in Europe until the eighteenth century.The cauliflower can be found today in three basic colours, white, green and purple. This casserole mixes tender cauliflower florets with carrots, binding them all with a loose cooking liquor enhanced by a garlic butter, rosemary and some chopped parsley. The dish goes well with many roast and braised meat dishes and also fish.

Ingredients:

1 large or two small cauliflowers, divided into small florets

1 olive oil

salt and pepper

2 tbsp lemon juice

2 tbsp butter

2-4 cloves garlic

600 ml broth

1 tbsp of rosemary

100 ml cream (optional)

1 teaspoon of nutmeg

For the carrots:

2 carrots

2 bay leaves

1 teaspoon of thyme

100 ml white wine

lemon juice

2 tbsp of butter

bunch of parsley

salt, pepper

pincs of sugar, fresh finelly chopped basil and parsley

Methods: Cook the cauliflower florets in boiling bouillon or water for 5-6 minutes. Drain in a colander and leave to stand untill all excess steam has lifted. Cut the carrots into very thin slices. Heat the olive oil in a flameproof braising pot on top of the stove. Add the carrots, bay leaves and thyme and cook slowly until carrots are tender and beginning to take on a little colour. At this point add the white wine and bring to the boil. Simmer the wine to reduce it in volume by two-thirds, then add 150 ml of water. Season with salt and pepper and the lemon juice. Simmer gently for 5 minutes, allowing the water to take on the other flavours. While the carrot is cooking melt 25 g of the butter in a frying pan. Add cauliflower florets and cook on a fairly low heat, the butter bubbling and heating the florets, while they begin to take on a light golden brown colour. Season with rosemary, salt and pepper. Mix together the remaining butter with the crushed garlic. Add a pinch of sugar to carrots and add garlic butter to cauliflower, stirring to emulsify (you can pour over some cream as you wish and cook until cream is bubbling once). Place carrots on cauliflower florets, sprinkle them with the chopped parsley and basil and the dish ready to be served straight from the pan.

 

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