An ode to Béchamel.
Oh how I love the French and their sauces, but this is my fav. I’ve yet
to find a vegetable or carb (even eggs and meat) that doesn’t taste wonderful
with a béchamel, YUM! This rendition includes cheese; the French call it a
Mornay Sauce.
2 tbsp. butter, ¼ cup AP flour, 2 cups of lukewarm milk, ¼
of an onion with 1 clove and 1 bay leaf used for infusing of the sauce and
removed later. A pinch of white pepper,
nutmeg and salt, and grated Gruyere, 3-lbs cauliflower cut into florets, ¼ cup
hazelnuts chopped and 1 slice extra-crunchy toast, roughly chopped. The Mornay is poured over the cauliflower and
sprinkled with the nuts and crumbs.
Once baked the tender cauliflower and cheesy morney balance
so nicely with the crunchy toasted topping.
I was compelled to take just one more bite, and another, and
another. Needless to say it wasn’t long
until it all disappeared. As I taste this delight I can imagine how lovely it
would be to use broccoli or maybe a combination of a variety of
vegetables. I might even use a blend of
cheeses next time. Another hit Rachel,
thanks to “The little Paris kitchen”.
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