Pawaru-Grahmata

№ 9VI. nodaļa

Puķu kāposti

Cauliflower in broth with mace

  • Serves 4
  • about 30 minutes
  • Melnraksts · vēl nav izmēģināts

1796Pukku kahposti.

Modernizētslpp. 246 · PDF 260
4 porcijas

The book gives no quantities; the amounts below are ours.

Method

5 soļi
  1. Cut off the large outer leaves and wash the cauliflower. Leave it whole or cut it into large florets.
  2. Boil in salted water until just tender: 5–7 minutes for florets, 10–12 minutes for a whole head. Drain.
  3. Return it to the pan with the butter, broth, mace and breadcrumbs and simmer gently for 3–5 minutes, spooning the broth over, until the sauce thickens a little. Don't cook it longer, or the cauliflower falls apart.
  4. To thicken with egg: lift the cauliflower into a warm dish. Whisk the yolks in a bowl with a ladle of the hot broth, pour it back into the pan off the heat and stir over very low heat for 1–2 minutes, until it thickens; don't let it boil. Pour it over the cauliflower.
  5. Or drain the cauliflower and pour crayfish sauce or another sharp sauce over instead.

Notes

What the book says vs. what we added

the method is the book's: the cauliflower washed, large leaves cut off, boiled in water, drained, then simmered briefly with butter, meat broth, mace and crumbled bread, "but not much, so it doesn't fall apart". The sauce can be thickened with egg yolk, or crayfish sauce or another sour sauce poured over. The amounts and times are ours.

Cauliflower (puķu kāposti, "flower cabbage", German Blumenkohl) is in season from summer to late autumn. Romanesco or broccoli can be cooked the same way.

06-010 bakes the cooked cauliflower in a pastry-rimmed dish.

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