Cauliflower and Carrot Casserole Best Family Recipes

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Cauliflower and Carrot Casserole

"This is a remarkable facet-dish. Carrots and cauliflower are baked in a zesty hollandaise sauce. It may also seem complicated however its very smooth, so long as you've got a blender. Very creamy and zippy!! Not to mention DELICIOUS!"

Ingredients :

1 head cauliflower, broken into small florets
4 medium carrots, peeled and diagonally sliced
3 egg yolks
1/4 teaspoon salt
2 tablespoons lemon juice
1 dash hot pepper sauce (e.G. Tabasco™)
half of cup butter, melted
three/four cup coarsely beaten buttery round crackers
1 tablespoon butter, melted

Instructions :

Prep : 20M	Cook : 6M	Ready in : 40M

Preheat the oven to 350 tiers F (one hundred seventy five tiers C).
Bring approximately 2 inches of water to a boil in a big pot. Add cauliflower and carrots, and boil for approximately 7 mins, until fork tender. Drain nicely, and switch to a 9x13 inch baking dish.
While the greens are cooking, integrate the egg yolks, salt, lemon juice and hot pepper sauce in a blender or meals processor. Blend for some seconds to combine, then preserve to blend while slowly pouring in half cup of warm melted butter. Continue blending till thickened. Pour this sauce over the vegetables inside the baking dish. Stir together the cracker crumbs and ultimate butter; sprinkle over the pinnacle of the casserole.
Bake for 20 mins in the preheated oven, or until the casserole is effervescent, and the top is toasted. Let cool barely earlier than serving.

Notes :

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