Veal With Cauliflower Kalbsfleish Mit Blumenkol Food

BLUMENKOHL MIT SCHINKEN (CAULIFLOWER WITH HAM)

BLUMENKOHL MIT SCHINKEN (CAULIFLOWER WITH HAM) image

What a delicious combination for a lunch or supper! I love this and I know it's going to be a real favorite. Recipe: The New German Cookbook Photo: Tasteofhome.com

Provided by Ellen Bales

Categories Pork

Time 1h

Number Of Ingredients 12

Ingredients

1 large head cauliflower, trimmed
1/2 lb black forest ham, finely diced or coarsely chopped
2 large egg yolks, lightly beaten
1/2 c sour cream
1/2 c heavy cream
1/4 tsp freshly grated nutmeg
1/2 tsp salt
1/4 tsp pepper
TOPPING:
1/2 c fine dry bread crumbs (do not use seasoned bread crumbs)
1/4 c freshly grated parmesan cheese
2 Tbsp unsalted butter, cut into bits

Steps:

1. Place the head of cauliflower in a steamer and steam for 15 to 20 minutes, until crisp-tender. When it is cool enough to handle, break the cauliflower into florets about 1-1/2 inches across. Cut the heavy stems into 1-inch cubes. Arrange the cauliflower in a single layer in a buttered 5-cup gratin dish. Sprinkle the ham evenly on top.
2. Whisk together the egg yolks, sour cream, heavy cream, nutmeg, salt and pepper and pour evenly over the ham and cauliflower.
3. Toss the crumbs and Parmesan well to combine, then scatter evenly over the cauliflower mixture. Dot well with the butter.
4. Bake, uncovered, in a preheated 375-degree oven for 25 to 30 minutes, until bubbling and touched with brown. Serve at once.

VEAL WITH CAULIFLOWER (KALBSFLEISH MIT BLUMENKOL)

Veal With Cauliflower (Kalbsfleish Mit Blumenkol) image

Make and share this Veal With Cauliflower (Kalbsfleish Mit Blumenkol) recipe from Food.com.

Provided by figaro8895

Categories German

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

1 lb diced veal
1 head cauliflower
lemon juice
3 egg yolks
meat stock or beef broth
1 onion, stuck with
2 cloves, and
1 bay leaf
cornstarch
1/2 cup sour cream
chopped parsley

Steps:

Stew the veal in meat stock with the onion.
Cook the cauliflower and slip into flowerets.
When the meat is tender, thicken the sauce with cauliflower, season with lemon juice; take out the onion and mix the sour cream and egg yolks with the sauce. Do not cook any more.
Drain the cauliflower and add to the meat ans sauce. Sprinkle with chopped parsley.

Nutrition Facts : Calories 309.3, Fat 16.9, SaturatedFat 8.1, Cholesterol 247.2, Sodium 157.7, Carbohydrate 12.1, Fiber 4, Sugar 4.7, Protein 27.8

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