Food recipes
Cauliflower With Walnut Sauce
Cauliflower With Walnut Sauce
Ingredients:
1 head cauliflower 1 2/3 lb (700-800 g)
2 tablespoons butter
2 tablespoons flour
2 cups vegetable broth
1/3 cup crushed walnuts
Directions:
Spices:
2 tablespoons finely chopped parsley, a pinch of ground cumin, a pinch of grated nutmeg,
salt and ground black pepper to taste
Way of preparation:
Clean the cauliflower and tear it into florets. Wash it with cold water. Put it in a pot, add
salt to taste and 1.75pints (1 liter) of hot water. Stew the cauliflower over medium heat
until soft (about 10 minutes). Drain it.
Heat the butter in a suitable frying pan and add the flour. Stir constantly to avoid burn.
When it acquires yellow color pour on a thin stream 2 cups of broth. When the sauce
thickens enough, add the cauliflower and the spices. Allow the meal on fire another 1-2
minutes. Add walnuts and stir. Serve warm.
Instead of vegetable broth, you can use the broth of boiling the cauliflower.
Combines with:
Vegetable salads and soups cooked by recipes from the books to properly combine the
foods; mushrooms, bread, pasta, olives, pickles
52. CELERY TO THE PAN WITH THE MILK SAUCE
Ingredients for 4 servings:
2 medium heads of celery
1-2 tablespoons olive oil
2 tablespoons crushed nuts (hazelnuts, almonds or walnuts)
Spices:
Salt and ground black pepper to taste
For the milk sauce: 1 ½ cups yogurt, 2 cloves pressed garlic, 2 tablespoons chopped dill, a
pinch of salt
Way of preparation:
Peel, wash and cut the heads of celery on halves. Then each one cut into thin slices. Put
them in a bowl. Sprinkle them with salt and pepper. Pour over them with olive oil and mix
them. Heat a grill pan. Arrange the slices of celery. Bake them on each side for 5 minutes
over medium heat.
Prepare milk sauce in a separate bowl. Mix all the spices and mix them.
Serve each bowl by few slices of cooked celery. Sprinkle them with nuts. Add 1-2
tablespoons of milk sauce. This dish is delicious also when is chilled.
Combines with:
Vegetable salads and soups cooked by recipes from the books to properly combine the
foods; to them could be added milk, cream, various cheeses, dairy sauces, mushrooms,
olives, pickles
53. RED BEETS WITH MUSTARD
Ingredients for 4 servings:
Ingredients:
1 head cauliflower 1 2/3 lb (700-800 g)
2 tablespoons butter
2 tablespoons flour
2 cups vegetable broth
1/3 cup crushed walnuts
Directions:
Spices:
2 tablespoons finely chopped parsley, a pinch of ground cumin, a pinch of grated nutmeg,
salt and ground black pepper to taste
Way of preparation:
Clean the cauliflower and tear it into florets. Wash it with cold water. Put it in a pot, add
salt to taste and 1.75pints (1 liter) of hot water. Stew the cauliflower over medium heat
until soft (about 10 minutes). Drain it.
Heat the butter in a suitable frying pan and add the flour. Stir constantly to avoid burn.
When it acquires yellow color pour on a thin stream 2 cups of broth. When the sauce
thickens enough, add the cauliflower and the spices. Allow the meal on fire another 1-2
minutes. Add walnuts and stir. Serve warm.
Instead of vegetable broth, you can use the broth of boiling the cauliflower.
Combines with:
Vegetable salads and soups cooked by recipes from the books to properly combine the
foods; mushrooms, bread, pasta, olives, pickles
52. CELERY TO THE PAN WITH THE MILK SAUCE
Ingredients for 4 servings:
2 medium heads of celery
1-2 tablespoons olive oil
2 tablespoons crushed nuts (hazelnuts, almonds or walnuts)
Spices:
Salt and ground black pepper to taste
For the milk sauce: 1 ½ cups yogurt, 2 cloves pressed garlic, 2 tablespoons chopped dill, a
pinch of salt
Way of preparation:
Peel, wash and cut the heads of celery on halves. Then each one cut into thin slices. Put
them in a bowl. Sprinkle them with salt and pepper. Pour over them with olive oil and mix
them. Heat a grill pan. Arrange the slices of celery. Bake them on each side for 5 minutes
over medium heat.
Prepare milk sauce in a separate bowl. Mix all the spices and mix them.
Serve each bowl by few slices of cooked celery. Sprinkle them with nuts. Add 1-2
tablespoons of milk sauce. This dish is delicious also when is chilled.
Combines with:
Vegetable salads and soups cooked by recipes from the books to properly combine the
foods; to them could be added milk, cream, various cheeses, dairy sauces, mushrooms,
olives, pickles
53. RED BEETS WITH MUSTARD
Ingredients for 4 servings:
Printed from https://recipe.bluelayer.org/recipe/61513/cauliflower-with-walnut-sauce