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

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

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.