I had some fresh cabbage and cauliflower from a previous recipe and I wanted to use up both. This Savoy and Cauliflower Gratin is easy and delicious and a good use of these veggies which have to be bought whole. It’s also a great pantry recipe as you probably have all the ingredients on hand.
|
|
|
|
| Degree of Difficulty |
Ingredients
- 1/2 head Savoy cabbage roughly chopped
- 1/2 head cauliflower florets
- water to cover
- 4 tbspn unsalted butter divided
- 3 tbspn all-purpose flour
- 1/2 cup milk
- 1 1/2 cups cooking liquid
- 4 eggs separated
- 2-3 tbspn panko crumbs
- Kosher salt and freshly ground black pepper
Servings: people
Units:
Instructions
- Gather al ingredients before starting recipe.
- Pre heat oven to 400°
- Butter a medium casserole dish large enough to hold the vegetables. Sprinkle with a little panko crumbs to coat the bottom and the sides.
- Melt 1 tablespoon of butter on high in a microwave combine melted butter with 2-3 tablespoons of panko. Stir to combine and set aside.
- Chop cabbage and break cauliflower into florets.
- Add vegetables to a medium sized stock pot and add enough water to cover and season with kosher salt. Bring water to a boil and cook vegetables for 2-3 minutes.
- Strain liquid into a mixing bowl and reserve vegetables
- Using the same pot, melt butter over medium heat and add flour. Stir to combine and cook for 2-3 minutes. Then, add 1 1/2 cups hot cooking stock into roux and whisk with a wire whisk to get rid of any lumps. Add 1/2 cup milk and allow to cook until the sauce is thickened, 4-5 minutes. Remove from heat and allow to cool slightly.
- Separate eggs, reserving the yolks separate from the whites.
- Using a hand mixer, whip egg whites until they form stiff peaks.
- When the sauce has cooled but is still warm, add egg yolks and stir yolks into the sauce. Return vegetables to the stock pot and stir to combine.
- Gently fold whipped egg whites into vegetable mixture, season again with kosher salt and black pepper, and turn the vegetables into your casserole dish. Sprinkle the butter/ panko mixture evenly over the top of the vegetables.
- Place in a 400° pre heated oven and bake for 45 minutes, or until the top is nicely golden,
