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 nutmeg
In 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.