Cauliflower and Mushrooms au Gratin
Cauliflower grows abundantly across the North of France in the provinces of Brittany and Normandy. These are also a great dairying region. Is it any wonder then that many dishes from here are in the style known as “au Gratin."
Serves 4 to 6
INGREDIENTS:
1 cauliflower, trimmed and cut into flowerets, lightly blanched
½ pound small button mushrooms, lightly blanched
1 cup sliced fresh fennel root, lightly blanched
2 tablespoons of butter
2 tablespoons of flour
2 cups of milk or light cream
1 cup of grated cheese: Swiss, Cheddar, Mozzarella or combo thereof
2 tablespoons of cornstarch
½ teaspoon nutmeg
salt and fresh ground black pepper to taste.
2 additional tablespoons of butter
3 or 4 cloves of garlic, minced
½ cup of bread crumbs
paprika
fresh fennel weed
Blanch the vegetables, (each type separately )drain and toss together in a baking dish that can be served from.
Blend the flour and butter together over a moderate heat. Do not allow to brown. Add the milk or cream and whisk until somewhat thickened, about 3 to 5 minutes. Toss the grated cheese, cornstarch and nutmeg together and add to the sauce. Whisk until all the cheese has melted. Pour over the vegetables in the baking dish.
Melt the additional 2 tablespoons of butter in a skillet. Add the garlic and the bread crumbs and toss about until lightly toasted. Sprinkle this over the top of the vegetables. Dust lightly with paprika.
Put in a 350° oven and bake until the top is bubbly and just beginning to brown, probably about 20 minutes. Remove from the oven and garnish with sprigs of fresh fennel weed.
B-man
