blumenkohl mit schinken (cauliflower with ham)
What a delicious combination for a lunch or supper! I love this and I know it's going to be a real favorite. Recipe: The New German Cookbook Photo: Tasteofhome.com
prep time
30 Min
cook time
30 Min
method
---
yield
6 serving(s)
Ingredients
- 1 large head cauliflower, trimmed
- 1/2 pound black forest ham, finely diced or coarsely chopped
- 2 large egg yolks, lightly beaten
- 1/2 cup sour cream
- 1/2 cup heavy cream
- 1/4 teaspoon freshly grated nutmeg
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- TOPPING:
- 1/2 cup fine dry bread crumbs (do not use seasoned bread crumbs)
- 1/4 cup freshly grated parmesan cheese
- 2 tablespoons unsalted butter, cut into bits
How To Make blumenkohl mit schinken (cauliflower with ham)
-
Step 1Place 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.
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Step 2Whisk together the egg yolks, sour cream, heavy cream, nutmeg, salt and pepper and pour evenly over the ham and cauliflower.
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Step 3Toss the crumbs and Parmesan well to combine, then scatter evenly over the cauliflower mixture. Dot well with the butter.
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Step 4Bake, uncovered, in a preheated 375-degree oven for 25 to 30 minutes, until bubbling and touched with brown. Serve at once.
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