CATEGORY |
CUISINE |
TAG |
YIELD |
Dairy |
|
Side dish |
4 |
Servings |
INGREDIENTS
1 |
sm |
Cauliflower |
3 |
tb |
Butter |
2 |
|
Carrots, peeled and diced |
1 |
|
Onion, finely chopped |
1 |
c |
White wine or dry vermouth |
|
|
Pinch dried mustard |
|
|
Salt and freshly ground pepper |
1 |
c |
Finely grated cheese |
INSTRUCTIONS
Preheat oven to 350°F. Separate cauliflower into florets. Melt
butter in a large ovenproof casserole over medium-high heat. Add
cauliflower, carrots and onion; saute 3 to 4 minutes. Add wine,
mustard and salt and pepper to taste. Lower heat to medium; cook 3
minutes.
Cover dish with foil or lid. Transfer to oven. Bake 20 minutes.
Sprinkle with cheese, then bake, uncovered, 10 minutes more. Serve
hot. Yield: 4 to 6 servings. Typed in MMFormat by
cjhartlin.msn@attcanada.net Source: President's Choice Magazine.
Posted to MM-Recipes Digest V4 #13 by cjhartlin@email.msn.com on Apr
9, 1999
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