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Creamy Spring Time Bake with an Indulgent Potato Crust<

Creamy Spring Time Bake with an Indulgent Potato Crust

Submitted By:
Mariam Seddon

Background Info:
Creamy cauliflower and purple sprouting broccoli bake with a garlic and truffle infused new potato crust, served with rosemary and thyme glazed carrots
No. of Servings:
Preparation time:
Cooking time:
Cooking Instructions:
1.Preheat the oven to 200C.

2. Gently heat the milk, cream and stock and garlic cloves in a pan and bring to a gentle simmer.When the garlic has softened slightly, remove the garlic and stir in the dijon mustard and parsley.

3. Steam the cauliflower and purple sprouting broccoli
until tender (about 5 minutes). When tender,pile into 4 portion sized oven proof dishes (or one large one if you like), and pour over 7/8 of the creamy sauce.

4. Stir the grated cheese into the vegetables.

5. Place the (parboiled) potato rounds on top of the vegetables, and (having added the truffle oil) spoon over the remaining sauce and place in the oven for about half an hour, until the potato is cooked and crisped

6. Put the carrots, butter, sugar, rosemary and thyme in a wide shallow pan with a lid.Add liberal amounts of black pepper, a pinch of salt and boiling water (to reach halfway up the carrots).

7. Bring to a simmer, cover and cook for about 5 minutes until the carrots are almost tender, and then turn up the heat and cook uncovered until all the liquid has evaporated.

500ml Cream
50ml Milk
1 Head Cauliflower [cut into little florets]
[An equal sized bunch of] Purple Sprouting Broccoli
50ml Fresh Vegetable (or Chicken) Stock
1 Tsp Dijon Mustard
1 Tbsp Freshly Chopped Parsley
50g Cornish Garlic Yarg (or another Caerphilly like cheese)

c700g Jersey Royal New Potatoes (or 2 large potatoes) [Thinly sliced into rounds]
4 Cloves Garlic
Drizzle of Truffle Oil

500g Carrots [sliced]
4 Sprigs Rosemary
4 Sprigs Thyme
2 tsp Golden Caster Sugar
20g Butter
Recommended Wine:
White : Sauvignon Blanc