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Recipe Cauliflower and Carrot Casserole (Side Dish)
Home Cooking Recipes
Required Ingredients:
- 1 head cauliflower, broken into small florets
- 4 medium carrots, peeled and diagonally sliced
- 3 egg yolk
- 1/4 teaspoon salt
- 2 tablespoons lemon juice
- 1 dash hot pepper sauce (e.g. Tabasco™)
- 1/2 cup butter, melted
- 3/4 cup coarsely crushed buttery round crackers
- 1 tablespoon butter, melted
Preparing/Cooking:
- Preheat the oven to 350 degrees F (175 degrees C).
- Bring about 2 inches of water to a boil in a large pot.
- Add cauliflower and carrots, and boil for about 7 minutes, until fork tender.
- Drain well, and transfer to a 9x13 inch baking dish.
- While the vegetables are cooking, combine the egg yolks, salt, lemon juice and hot pepper sauce in a blender or food processor.
- Blend for a few seconds to mix, then continue to blend while slowly pouring in 1/2 cup of hot melted butter.
- Continue blending until thickened.
- Pour this sauce over the vegetables in the baking dish.
- Stir together the cracker crumbs and remaining butter; sprinkle over the top of the casserole.
- Bake for 20 minutes in the preheated oven, or until the casserole is bubbling, and the top is toasted.
- Let cool slightly before serving.
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