Cream of cauliflower with cheese

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Ingredients

  • Cauliflower: 1
  • Chicken broth: 1 lt
  • Butter: 40 gr
  • Flour: 30 gr.
  • Milk fat: 2.5 dl
  • Egg: 2
  • Grated parmesan cheese: 50 gr
  • Salt: taste.
  • White pepper: taste.

Directions

Delete the outer leaves of the cabbage, cauliflower and boil it, face down, with boiling water. Remove it, drain it, and separate branches of the stalks, desprendo also the main stem, such as the stalks smaller, you should save. Next, prepare the bechamel, melt the butter in a pan, add the flour, stirring vigorously with a wooden spoon to prevent formation of lumps, dissolve with hot milk, season with salt and ground pepper and cook for 10 minutes, stirring constantly. Pass the stalks of cauliflower by the pass-vite, and join them to the bechamel. Dilute the bechamel sauce with hot broth and cook for 25 minutes on a low heat, stirring often. Before removing the cream from heat, add the egg yolks and the branches of cauliflower, stirring carefully. Pour the cream into a bowl, sprinkle with the cheese and serve immediately.

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