BLUMENKOHL MIT SCHINKEN (CAULIFLOWER WITH HAM)
Recipe: The New German Cookbook
1 largehead cauliflower, trimmed
1/2 lbblack forest ham, finely diced or coarsely chopped
2 largeegg yolks, lightly beaten
1/2 csour cream
1/2 cheavy cream
1/4 tspfreshly grated nutmeg
1/2 cfine dry bread crumbs (do not use seasoned bread crumbs)
1/4 cfreshly grated parmesan cheese
2 Tbspunsalted butter, cut into bits
How to Make BLUMENKOHL MIT SCHINKEN (CAULIFLOWER WITH HAM)
- Place the head of cauliflower in a steamer and steam for 15 to 20 minutes, until crisp-tender. When it is cool enough to handle, break the cauliflower into florets about 1-1/2 inches across. Cut the heavy stems into 1-inch cubes. Arrange the cauliflower in a single layer in a buttered 5-cup gratin dish. Sprinkle the ham evenly on top.
- Whisk together the egg yolks, sour cream, heavy cream, nutmeg, salt and pepper and pour evenly over the ham and cauliflower.
- Toss the crumbs and Parmesan well to combine, then scatter evenly over the cauliflower mixture. Dot well with the butter.
- Bake, uncovered, in a preheated 375-degree oven for 25 to 30 minutes, until bubbling and touched with brown. Serve at once.