Yotam Ottolenghi’s recipes for winter vegetables as standalone meals
Saturday, August 17, 2019
There’s no reason cauliflower cheese, roast celeriac or braised carrots and leeks can’t be the stars of the show, rather than just the support acts
1½ litres whole milk
2 bay leaves
10 whole black peppercorns
¼ tsp freshly grated nutmeg
Salt and freshly ground black pepper
2 small cauliflower heads, outer leaves left on (1.7kg)
For the bechamel sauce
80g unsalted butter
80g plain flour
⅛ tsp cayenne pepper
100g mature cheddar, coarsely grated
80g emmental, coarsely grated
100g mature stilton, broken into 1cm chunks
50g walnut halves, broken into 1cm pieces
1 tbsp tarragon leaves, roughly chopped
Heat the oven to 230C/450F/gas mark 8. Pour the milk into a saucepan large enough to fit both cauliflower heads snugly, and for which you have a lid, then add the bay leaves, peppercorns, nutmeg and a quarter-teaspoon of salt. Bring the milk to a boil over a medium heat, stirring regularly so the milk doesn’t catch on the bottom of the pan. Once the milk is boiling, gently lower in the cauliflower heads (the milk should come about halfway up their sides), cover and leave to simmer for 11 minutes. Flip the heads over (so the top half is now under the milk), check that the milk isn’t catching (give it a good stir), then simmer for another 11 minutes, or until the cauliflowers are cooked and soft. Lift them out and put them in a 32cm x 25cm ovenproof dish into which they fit snugly.
Full instructions recipe visit: https://www.theguardian.com
1½ litres whole milk
2 bay leaves
10 whole black peppercorns
¼ tsp freshly grated nutmeg
Salt and freshly ground black pepper
2 small cauliflower heads, outer leaves left on (1.7kg)
For the bechamel sauce
80g unsalted butter
80g plain flour
⅛ tsp cayenne pepper
100g mature cheddar, coarsely grated
80g emmental, coarsely grated
100g mature stilton, broken into 1cm chunks
50g walnut halves, broken into 1cm pieces
1 tbsp tarragon leaves, roughly chopped
Heat the oven to 230C/450F/gas mark 8. Pour the milk into a saucepan large enough to fit both cauliflower heads snugly, and for which you have a lid, then add the bay leaves, peppercorns, nutmeg and a quarter-teaspoon of salt. Bring the milk to a boil over a medium heat, stirring regularly so the milk doesn’t catch on the bottom of the pan. Once the milk is boiling, gently lower in the cauliflower heads (the milk should come about halfway up their sides), cover and leave to simmer for 11 minutes. Flip the heads over (so the top half is now under the milk), check that the milk isn’t catching (give it a good stir), then simmer for another 11 minutes, or until the cauliflowers are cooked and soft. Lift them out and put them in a 32cm x 25cm ovenproof dish into which they fit snugly.
Full instructions recipe visit: https://www.theguardian.com