Cauliflower Gratin Julia Child at Christy Haberman blog

Cauliflower Gratin Julia Child. While the cauliflower is cooking make the sauce. In the meantime, pour 1 and 1/2 cups milk into a saucepan. Add cauliflower and bring to a boil. Let set for 10 minutes. Since the only other steps in this recipe were quickly blanching the cauliflower, mixing it with the sauce, adding bread crumbs and cooking, this au gratin. Cook until you can pierce a floret with a sharp knife (about 8 minutes). Melt the butter in a medium. Do not cut the florets apart. Turn the cauliflower upside down, and. Cut the onion into large chunks. Cover tightly and bring to a rapid boil. Add the flour and stir until it is lightly. Drop the florets into a large stainless steel saucepan of boiling salted water, bring back to a boil, and cook, uncovered, for about 5 minutes. Cover tightly and bring to a rapid boil. Put 8 cups of water into a large saucepan.

Julia Child Cauliflower Au Gratin April Golightly
from aprilgolightly.com

Melt the butter in a medium. Reduce heat and cook until cauliflower is fork tender. Let set for 10 minutes. Cook until you can pierce a floret with a sharp knife (about 8 minutes). Drop the florets into a large stainless steel saucepan of boiling salted water, bring back to a boil, and cook, uncovered, for about 5 minutes. Add the flour and stir until it is lightly. Since the only other steps in this recipe were quickly blanching the cauliflower, mixing it with the sauce, adding bread crumbs and cooking, this au gratin. Cover tightly and bring to a rapid boil. Put the cauliflower, stem end down, into a large pot with an inch of watter and 1/4 teaspoon salt. Turn the cauliflower upside down, and.

Julia Child Cauliflower Au Gratin April Golightly

Cauliflower Gratin Julia Child Reduce heat and cook until cauliflower is fork tender. Carefully lift the cauliflower out of the pot and place it in the gratin dish to cool slightly. Reduce heat and cook until cauliflower is fork tender. Cut the onion into large chunks. Do not cut the florets apart. Put the cauliflower, stem end down, into a large pot with an inch of watter and 1/4 teaspoon salt. While the cauliflower is cooking make the sauce. Carefully lift the cauliflower out of the pot and place it in the gratin dish to cool slightly. Cook until you can pierce a floret with a sharp knife (about 8 minutes). Cook until you can pierce a floret with a sharp knife (about 8 minutes). Cover tightly and bring to a rapid boil. Melt the butter in a medium. Add the flour and stir until it is lightly. Put 8 cups of water into a large saucepan. Cover tightly and bring to a rapid boil. Place in milk and bring to a simmer.

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