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Cauliflower a la Varenne

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United Kingdom

Known as a British recipe, with similar versions prepared across other nations.

Ingredients 5 ingredients

  1. a pinch of salt
  2. Cut
  3. Carrots
  4. Water
  5. Cocoanut

Possible health benefits

General information, not medical advice.

  1. Carrot High in vitamin A · Source of vitamin K · Source of potassium

    High in vitamin A · 835 µg per 100 g, 104% of the reference intake per 100 g

    • Vitamin A contributes to normal iron metabolism.
    • Vitamin A contributes to the maintenance of normal mucous membranes.
    • Vitamin A contributes to the maintenance of normal skin.
    3 more authorised claims
    • Vitamin A contributes to the maintenance of normal vision.
    • Vitamin A contributes to the normal function of the immune system.
    • Vitamin A has a role in the process of cell specialisation.

    Vitamin A is a fat-soluble vitamin that is naturally present in many foods. Vitamin A is important for normal vision, the immune system, reproduction, and growth and development. NIH fact sheet

    Source of vitamin K · 13 µg per 100 g, 18% of the reference intake per 100 g

    • Vitamin K contributes to normal blood clotting.
    • Vitamin K contributes to the maintenance of normal bones.

    Vitamin K is a nutrient that the body needs to stay healthy. It’s important for blood clotting and healthy bones and also has other functions in the body. NIH fact sheet

    Source of potassium · 320 mg per 100 g, 16% of the reference intake per 100 g

    • Potassium contributes to normal functioning of the nervous system.
    • Potassium contributes to normal muscle function.
    • Potassium contributes to the maintenance of normal blood pressure.

    Potassium is a mineral found in many foods. Your body needs potassium for almost everything it does, including proper kidney and heart function, muscle contraction, and nerve transmission. NIH fact sheet

    Nutrients per 100 g of “Carrots, raw”, USDA FoodData Central.

Claims: EU Register of health claims (Regulation (EU) No 432/2012, © European Union, CC BY 4.0), shown only where the ingredient meets the claim's conditions (Regulation (EC) No 1924/2006). Nutrients: USDA FoodData Central (CC0). Facts: NIH Office of Dietary Supplements (public domain).

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
  • Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

Method

  1. (Chou-fleur d la Varenne.) Trim a cauliflower and place it in salt and water for about one hour ;
  2. then put it into cold water with a pinch of salt ;
  3. bring to the boil,' and then rinse the cauliflower and put it again into boiling water, which is seasoned with salt, to cook till tender.
  4. When cooked cut it in pieces and dish up in a coil ;
  5. pour parsley sauce over, and garnish it round with braised carrots or a macedoine of vegetables, and place the cut up stalks of the cauliflower in the centre.
  6. Serve for a luncheon or second course dish.
  7. Cauliflower with-Curry Sauce.
  8. (i Chou-fleur d la Sauce Kari.) Blanch and plainly boil the cauliflower for fifteen to twenty minutes till tender, then cut it up into nice long pieces, each sufficient for one person ;
  9. place the pieces in a saute pan and pour the curry sauce (as for Curry a la Simla) over them, let it boil up, and then draw the pan to the side of the stove, and let it stay there for ten or twelve minutes ;
  10. dish the pieces up in the form of cutlets, pour the sauce over them and garnish round the cauliflower with little bunches of grated cocoanut which have been warmed between two plates over boiling water.
  11. This is an excellent disli for luncheon, or second course, or it may be served in the place of an entree.

Plating

Cookware for this recipe

  • Frying pan
  • Casserole pot
  • Chef's knife
  • Grater