Romanesco with Creamy Cheese Sauce and Boiled Potatoes
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 1 Romanesco (cauliflower also possible)
- 500 ml milk
- 30 g cheese, rated (e.. Gouda)
- 1 tablespoon cream cheese
- 1 tablespoon stock, grained
- 1 tablespoon butter
- 2 tablespoon flour
- salt and pepper
- 4 potato (s), waxy
Print Recipe
Pin Recipe Instructions
- Remove the leaves from the romanesco, cook the whole head in boiling salted water for about 10 minutes. Peel the potatoes and cook them in a little salted water (potatoes should just be covered with water) or even steam them in the steamer. Then keep both warm.
- Melt the butter in a saucepan, add the flour and let it sweat, then immediately pour in some milk and stir vigorously with a whisk until the milk and flour have combined. Pour in the milk again, stir again vigorously and so on, until 500 ml of milk have been stirred in and the sauce is nice and creamy. Season the sauce with broth powder, stirring constantly, and finally stir in the cream cheese and grated cheese and let them melt completely. Finally, season the sauce with salt and pepper.
- Divide the romanesco in the middle, serve with the potatoes and the cheese sauce.
- Romanesco is ideal for this recipe because it is easy to use and has a mild taste.
- Another side dish is basil tofu (ready-made product, health food store) cut into cubes and seared until crispy.
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