Potato And Cauliflower Sour Vegetable Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium casserole dish.
• In a pot with enough water to cover, boil the potatoes 10 minutes, or until tender but still firm. Drain, and set aside.
• In a pot, place the cauliflower in a steamer basket over boiling water. Steam 5 minutes, until tender but still firm. Set aside.
• Melt the butter in a saucepan over medium heat, and whisk in the flour. Gradually stir in the heavy cream until thickened. Remove from heat, and mix in 1/2 cup Swiss cheese until melted. Season with salt and pepper.
• Arrange the potatoes and cauliflower in the prepared casserole dish. Pour the cream sauce over the potatoes and cauliflower, and sprinkle with the remaining Swiss cheese.
• Bake 20 minutes in the preheated oven, or until bubbly and lightly browned.

Steps:

• Preheat oven to 450 degrees F.
• Cut potatoes in half, about ½ inch pieces. In a large Ziploc bag, toss potatoes, garlic, a few sprays of cooking spray to coat, and salt and pepper to taste.
• Put potatoes in a glass baking dish and roast, uncovered, for about 15 minutes, turning occasionally.
• While potatoes are roasting, put cauliflower in the same Ziploc bag, toss with more salt and pepper to taste, and a few sprays of cooking spray to coat.
• When 15 minutes are up, stir the cauliflower into the potatoes, mixing well. Roast for 10-15 minutes more, until cauliflower is tender and starting to golden.
• Toss with fresh chives and serve with sour cream if desired!

Steps:

• Peel potato skins.
• Pierce whole potatoes with a fork at 3-4 places all over.
• Place them on the circumference of a microwave turntable.
• Microwave on high for 3 1/2 minutes so that they are partially cooked.
• Allow standing time of 5 minutes.
• Heat oil in a frying pan.
• Add black cardamom, bay leaf and asafoetida.
• Cut potatoes into big cubes and deep fry in hot oil on medium flame till pink in colour.
• Deep fry cauliflower florets similarly.
• Remove onto a tissue paper.
• Microwave oil on high for a minute in a glass dish.
• Add turmeric powder, aniseeds, carom seeds, red chilli powder, corriander powder, salt and garam masala to oil.
• Mix it really well.
• Add 6 tbsp of water.
• Microwave on high for 1 1/2 minutes uncovered.
• Add tomato puree now and microwave uncovered on high for a minute.
• Add fried potatoes and cauliflower.
• Mix well.
• Add curd.
• Mix and microwave on medium for 3 minutes uncovered.
• Serve immediately garnished with chopped corriander.

Steps:

• In a large saucepan or Dutch oven, cook onion in hot butter until tender.
• Carefully add broth and potatoes.
• Bring to boiling; reduce heat.
• Cover and simmer for 6 minutes.
• Add cauliflower and return to boiling; reduce heat.
• Cover and simmer for 4 to 6 minutes or until vegetables are tender.
• In a small bowl, whisk half-and-half into flour until smooth; add to soup mixture.
• Cook and stir until mixture is thickened and bubbly.
• Reduce heat to low. Add the shredded cheese, stirring until melted.
• Do not allow mixture to boil.
• Season to taste with salt and pepper.