2 medium heads cauliflower
Creme Dijon:
2 tbsp butter
3 tbsp white whole wheat flour
1 cup chicken broth
freshly ground black pepper
1 cup half and half
1/4 cup Dijon mustard
2 tsp fresh lemon juice
Break cauliflower into flowerets; steam until tender. Drain.
In a medium saucepan, melt butter and stir in the flour until smooth. Cook, stirring, for 1 minute. Add broth and half and half. Heat mixture to boiling, stirring constantly. Lower heat and simmer 5 minutes, stirring occasionally. Remove from heat and whisk in mustard, lemon juice and pepper to taste.
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