Sometimes it’s perfectly natural to take a couple side dishes and make them the main meal, right? I think so. Last week, I wanted to make something creamy and comforting with what vegetables I had on hand: 2 different types of carrots (one yellow, one orange) and a head of cauliflower. Soup would have been the obvious choice, but I wanted something a bit more unusual. These “creamed” vegetables were the result. And while you could easily pair this with a substantial entree for a hearty meal, I chose a salad because sometimes you want nothing more than a big bowl full of vegetables.
I chopped up the vegetables, along with some onion and celery, and sauteed them in a bit of butter. Instead of braising these in vegetable stock, I went a different route and used milk. I had 3% homogenized whole milk, but I’m sure skim would work just as nicely here. The resulting dish was creamy and comforting without feeling heavy. Have turnips, cabbage or potatoes instead? Go for it! This isn’t anything fancy for your dinner table, but it’s simple to prepare, easily adaptable, and it’s a charmer for these colder days.
elsewhere: Looking for more braised vegetables? Head on over to Poppytalk where last week I wrote about preparing mustard greens and chard. Top with a poached egg and you’ve got a wonderful meal.
cauliflower & carrots braised in milk
1 T butter
1 onion, sliced
1 stalk celery, sliced crosswise
2 large carrots, sliced into coins
1 head cauliflower, sliced
1 t dried sage
1/4 t cayenne
2/3 c milk
salt & pepper
pinch of ground nutmegIn a large skillet, heat butter until melted and add in the onion and celery. Let the vegetables sweat until slightly soft. Add in the carrots and cauliflower, along with the sage, cayenne pepper and a good pinch of salt. Toss the vegetables around and add in the milk along with a good grind of pepper and a pinch of nutmeg. Let the mixture simmer away until the milk thickens into a sauce, about 15-20 minutes. Taste and adjust seasonings if needed.
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mmmm…seems like the perfect hearty-yet-healthy windy day lunch
That sounds delicious. Thanks for validating my frequent feeling that vegetables are all I want for dinner!
This meal looks really great, super comforting food! I think I’ll make it this weekend and pair it with some slow cooked beef. Nice recipe and keeps us thinking outside the box of normal!
The heat just went on in my apartment for the first time this year. This sounds like a great dish to put on the menu for this week!
Thanks Kitty! It is 🙂
Briana, yes please! I love eating just vegetables for dinner and this is a nice way to get them into the belly 🙂
Thanks Eva – this would pair so well with beef. Sounds like a great idea for dinner!
Gemma, we still haven’t turned on the heat here which is good, so this meal is the nicest warm-up! Hope you enjoy it.
I often want nothing more than a bowl full of vegetables so this sounds fantastic to me!
This looks scrumptious. It reminds me a bit of a dish I make called Rumblethumps. It is boiled potatoes, cabbage and leeks then mixed together with a bit of nutmeg and salt and pepper and then placed in a baking dish with grated cheese on top and oven cooked until cheese is melted and and vegetables hot.
I was just thinking how sad it was that I’d never braised a thing in my life. I’ll have to start here — it looks like a very approachable recipe, and plus, your recipes always turn out well for me. 🙂
I’ve never heard of such a recipe, but I’m definitely eager to try. Maybe I’ll do an entire meal of braising in milk with Jamie Oliver’s chicken! Challenge accepted.
Cheers,
*Heather*
Ooooo – I love this. I always just roast everything, love this creamy, interesting way to cook the veggies. thanks!
I’ve braised brussel sprouts in cream, but I feel like I can only make that once a year due to its unhealthiness. I’d love to try it using skim milk and your veggies look great!
Hi there! This is cooking on the stove right now… should be done soon and smells delicious.Normally I hate cooked vegetables (they always taste so mushy, yuck) but I just taste-tested a couple bites and I think this may become a go-to “healthy recipe”.
And also, I have to say I started reading your blog almost a year ago (9 more days to the 1-yr anniversary, lol) and you are the one who got me hooked on baking blogs.. I had never read a single one till I found your lemon cornmeal shortbread cookie post and now I check 5 of them daily and a couple more at random intervals. Reading the blogs made me catch the baking bug – if I don’t bake at least once a week, I start itching to get back in the kitchen.
Your blog is truly fantastic. 🙂
Joanne, then this is an ideal dish for you 🙂 I often feel the same way.
Cate, the name alone has me smitten.
Maddie, I’m sure you have but never called it a braise. Braise just seems so fashionable this year 😉
Yes, Heather, this would go so well with that chicken dish. Yummers!!!
CookiePie, me too. It’s nice to get out of the roasting rut.
Nicole, I’ve done that too and this is much healthier and just as tasty and comforting. Enjoy!
EmLue, Hooray! I hope you enjoy it and I’m glad it smells delicious. I can imagine. Thank you so much for your email, you’ve made my evening. totally.
So I made this the same day I commented and it was delicious! My husband and I loved it, my 5 year old ate it, and… well, my 16 month old picked at it, but 3 out of 4 aint bad at my house! 🙂
Had such an awful day today. Bad headache, overall grumpiness, feeling exhausted. I just made this at 9:45 p.m. and am enjoying a bowl. Best I’ve felt all day! Totally what I needed. Thanks. 🙂
Kids would love to eat this! It’s so colorful. Ooh, by the way love your blog layout.. 😀
I love a big bowl of veggies and these look yummy.
thanks so much for this recipe. We just had this for dinner, so scrumptious. We’re full but hungry for more 🙂 can’t wait to see what next you’re making.
My mother used to make something similar to this, but added in cheese that set it over the top! Great snack,..mmmm.
ryan
Ooh I like this. I like it a lot. It seems just about perfect for autumn and those days where I, too, crave a bowlful of vegetable goodness.
Perfect timing! I’ve had a head of cauliflower in the fridge all week and have not been inspired to make anything with it. Oh, and I have a bunch of carrots too that have seen better days 🙂 Good thing my husband doesn’t like cauliflower so this will be all mine 🙂
mmm unusual and delicious. Improvisation produces some amazing dishes!
I think this sounds perfectly wonderful for a hearty dinner. I love that it’s so good for you too. I need things like this right now. Thanks so much! Braised in milk too. Yum!
What a great fall harvest meal. I love that is has cayenne in it. I tend to add a bit of heat to my recipes. I love spicy food.
Hi. I tried this recipe and it didn’t turn out for me at all i used too much milk. so i pour the whole thing into the blender and made it into soup and added a bit of cheese on top. cool idea. thx.
Briana, glad to hear it was a family favorite. Hooray.
Annie, yes! This is the definition of comfort, glad it helped brighten the day.
Thanks Daphne & Bonniebonnielass!
Sherley, glad to hear it!
Ryan, adding cheese would certainly lift this up to a whole new level!
DailySpud, it’s perfect for those chilly vegetable craving days 🙂
I hope you liked this, Bijoux!
Thanks Rachel, indeed.
Thanks redmenace, it is good and a bit of an unusual twist.
I always like to add a bit of heat, April. Enjoy!
Kristy, at least you made do and created a great soup. Sounds yummy!
Mmm I know I’d love this! I often take side dishes and make them into meals too.