Best Creamed Cabbage Carrot And Cauliflower Recipes

Creamed Cabbage, Carrot And Cauliflower Recipe image

Provided by á-170456

Number Of Ingredients 8

1 tablespoon butter
3 cups coarsely-chopped cabbage - (packed)
2 cups cauliflower florets cut in quarters
1 carrot diced
2/3 cup heavy cream
Salt to taste
Freshly-ground black pepper to taste
1 pinch freshly-grated nutmeg

Steps:

In a large skillet, melt butter over medium heat. Sauté cabbage, cauliflower and carrot until cabbage is wilted, about 3 minutes. Add cream and bring to a boil. Reduce heat, and simmer, stirring occasionally, until vegetables are crisp-tender and sauce is thickened, about 10 minutes. Season with salt, pepper, and nutmeg. This recipe yields 6 servings. Carbohydrates: 5.5 grams Net Carbs: 3 grams Fiber: 2.5 grams Protein: 2 grams Fat: 12.5 grams Calories: 136

Cauliflower Gratin image

Provided by Trine Hahnemann

Yield 4 servings

Number Of Ingredients 10

1 cauliflower, about 600g (1lb 5oz)
½ Savoy cabbage, about 300g (10½oz)
1 litre (1 quart) water
50g (3½ tbsp) salted butter, plus 1 tsp, and more for the top
75g (generous ½ cup) plain flour (all-purpose flour)
100ml (scant ½ cup) whole milk
½ tsp freshly grated nutmeg
4 eggs, separated
2-3 tbsp breadcrumbs
Sea salt flakes and freshly ground black pepper

Steps:

Cut the cauliflower into chunks and the cabbage into large pieces. Boil both in the measured, salted water for about 2 minutes. Drain over a bowl, reserving the cooking liquid.
Preheat the oven to 200°C/400°F/Gas Mark 6.
Melt the 50g (3½ tbsp) butter in a saucepan over a medium-low heat and stir in the flour, mixing it into a smooth roux. Now start adding the reserved vegetable cooking water, little by little, stirring after each addition until all the lumps have gone, then add the milk in the same way. When it has all been added, season with salt, pepper and the nutmeg.
Turn off the heat and let the sauce cool a little. Then add the egg yolks and stir again. Fold in the cauliflower and cabbage.
In a separate, scrupulously clean bowl, whisk the egg whites until stiff, then fold into the cauliflower mixture and season once more with salt and pepper.
Butter a large ovenproof dish or cake tin with the 1 tsp of butter and sprinkle the buttered inside evenly with some of the breadcrumbs. Spoon in the cauliflower mixture, cover with the remaining breadcrumbs, then place small dots of butter evenly on top.
Bake for 45 minutes, then serve.

Yield Serves 4

Number Of Ingredients 6

1 tablespoon butter
2 1/2 cups (packed) coarsely chopped savoy cabbage
2 cups small cauliflower florets
1/2 cup finely chopped peeled russet potato
2/3 cup low-fat (1%) milk
Pinch of ground mace or ground nutmeg

Steps:

Melt butter in large nonstick skillet over medium-low heat. Add cabbage and cauliflower and stir until cabbage wilts, about 3 minutes. Stir in potato. Increase heat to medium. Add milk and simmer until vegetables are tender and milk is reduced to sauce consistency and coats vegetables, stirring occasionally, about 10 minutes. Season to taste with mace, salt and pepper and serve.

Cauliflower and Carrot Gratin image

Provided by Jan in Lanark

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 12

1 cauliflower (2 lb.)
3 large carrots (1/2 lb.)
1/4 cup butter
3 tablespoons flour
1 1/4 cups milk
1/2 teaspoon salt
1 pinch pepper
1 pinch nutmeg
1/2 cup shredded old cheddar cheese
1/2 cup shredded old cheddar cheese
1/2 cup whole wheat bread crumbs
1/4 cup melted butter

Steps:

Divide cauliflower into florets.
Cut carrots diagonally into 1/4 inch slices.
In saucepan of boiling salted water, cook cauliflower until tender crisp, about 8 minutes; remove with slotted spoon and drain in colander.
Cook carrots in same water until tender crisp, about 8 minutes; remove with slotted spoon and add to cauliflower.
Measure and remove 1/2 cup cooking liquid.
For the sauce, in a heavy pan melt butter, stir in flour and cook, stirring constantly, for 3-4 minutes without browning.
Whisk in reserved cooking liquid and milk; cook, again stirring constantly, until sauce is smooth and thick.
Stir in salt, pepper and nutmeg.
Blend in cheese.
Place vegetables in a greased 8 cup gratin dish, keeping all vegetables at about the same level and spoon sauce over top.
Recipe can be prepared ahead to this point; bring to room temp before baking.
For the gratin, combine cheese, breadcrumbs and butter and sprinkle over casserole.
Bake in 375 oven for 15 minutes if ingredients are warm, 20-25 minutes if at room temperature.
Broil for 2-3 minutes to crisp and brown topping and serve immediately.
You can substitute any combination of vegetables such as broccoli, brussels sprouts, parsnips, celery, onions, potatoes or rutabaga as long as the total is about 2 1/2 lbs.