Name: Cauliflower and Carrot Casserole
Prep time: 20 min
Cook time: 20 min
Yield: 6
Ingredients: Cauliflower, broken into small florets - 1 head; Carrots, peeled and diagonally sliced - 4 medium; Egg yolks - 3; Salt - ¼ teaspoon; Lemon juice - 2 tablespoons; Hot pepper sauce (e.g. Tabasco™) - 1 dash; Butter, melted - ½ cup; Coarsely crushed buttery round crackers - ¾ cup; Butter, melted - 1 tablespoon

Ingredients for - Cauliflower and Carrot Casserole

1. Cauliflower, broken into small florets 1 head

2. Carrots, peeled and diagonally sliced 4 medium

3. Egg yolks 3

4. Salt ¼ teaspoon

5. Lemon juice 2 tablespoons

6. Hot pepper sauce (e.g. Tabasco™) 1 dash

7. Butter, melted ½ cup

8. Coarsely crushed buttery round crackers ¾ cup

9. Butter, melted 1 tablespoon

How to cook deliciously - Cauliflower and Carrot Casserole

1 . Stage

Preheat the oven to 350 degrees F (175 degrees C).

2 . Stage

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.

3 . Stage

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.

4 . Stage

Bake for 20 minutes in the preheated oven, or until the casserole is bubbling, and the top is toasted. Let cool slightly before serving.