Unlike many casseroles which can be exceedingly rich with cream and cheese, this recipe is almost soufflélike in texture—but please, do not read that as difficult! The lightness comes from whipped egg whites, which are stirred into a sauce made from the vegetable poaching liquid. The dish has only a small amount of milk and butter compared to your standard gratin, and alt milk and vegan butter work fine, if you prefer, for a dairy-free version.
To make it, you whisk the poaching liquid from your cabbage and cauliflower into a simple roux . Then the milk goes in. While the sauce cools, whisk a few egg whites to soft peaks. Then whisk the corresponding yolks into the sauce. Stir the chopped, blanched cabbage and cauliflower into the yolk-enriched sauce, and finally fold in the beaten egg whites.
United States Latest News, United States Headlines
Similar News:You can also read news stories similar to this one that we have collected from other news sources.