John Myers
Cauliflower – Fricassee
The perfect cauliflower – fricassee recipe with a picture and simple step-by-step instructions.
- 1 smaller Cauliflower
- 4 Carrots
- 100 g Peas frozen
- 4 Eggs
- 50 g Butter
- 50 g Flour
- 200 ml Warm milk
- 500 ml Cooking stock
- Salt pepper,
- Pinch of sugar
- Clean and wash cauliflower and cut into small florets.
- Peel the carrots and cut into slices.
- Cover and cook both in a saucepan with a little salt for about 10-15 minutes.
- In the meantime, boil the eggs hard.
- When the vegetables are done, measure 500 ml of the stock.
- Now make a light browning out of butter and flour.
- Stir in the vegetable water.
- Add warm milk and stir everything well.
- Season to taste with pepper and salt.
- First add the peas to the sauce and simmer for about 3 mibutes.
- Then add the cauliflower and carrots to the sauce and fold in.
- Season again with salt, pepper and a pinch of sugar.
- To serve, place the cauliflower fricassee on a plate, with the boiled eggs in the middle.
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