A Messy Vegetable Affair

I hesitated prior to posting this vegetable ‘mess’  for a while, then I thought, I should risk it because the ingredients are a tad strange all together. Well, if you want to take up the risk too, read on…

Ingredients

  • 1 whole floret of cauliflower, cut into bite size
  • 20 – 30 sticks of baby asparagus
  • Grated cheddar cheese

Why such a combination? Well, my mum got a box of baby asparagus reduced to 50¢, she snapped up four of them, quite a number of them are going to rot after sitting in the fridge for a good few days. So, not to waste them away, I quickly cut off the bad bits, retain the good bits and used them up in this recipe. Blanch (for just 3 – 5 minutes in salted simmering water) and then quench the asparagus then set aside.

Sour Cream Sauce (or replace this with Bechamel sauce)

  • 2 tbsp of corn starch, dissolved in a few dashes of cold water
  • 1 tub of sour cream
  • 2 cloves of garlic, chopped OR 1 tbsp of garlic powder
  • about 300 ml milk
  • 1/4 tsp of ground nutmeg (optional)
  • salt and black pepper to taste

Preparation

In a pot on medium high, pour in the milk, followed by the sour cream, garlic and nutmeg powder (if desired) ♦ Whisk it ♦ Pour in the diluted corn starch mixture into the pot slowly, drips by drips ♦ Whisk simultaneously♦Keep whisking until the cream sauce thickens up ♦

In a casserole dish, add in the cauliflower chunks, pour the cream sauce over them ♦ Then, layer on top with blanched baby asparagus ♦ Finally, finished it off with grated cheese ♦ Bake it for 30 – 40 minutes at 190° C ♦And the result is here

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One thought on “A Messy Vegetable Affair

  1. Looks so yummylicious. I will give this recipes a try. I did try making once from another recipes but didn’t turn out well.

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