Thursday, December 13, 2012

Cauliflower and Ham Pudding

(based on a recipe in The German Cookbook, by Mimi Sheraton, 1965)

1 large head cauliflower
1-1/2 c coarsely ground cooked ham
1/4 c grated Parmesan cheese
1 egg yolk
3/4 c sour cream
1 T grated onion
1 T minced parsley
1 T tomato paste (optional)
1 t paprika (optional)
1/4 c grated Parmesan cheese

Preheat oven to 375. Break cauliflower into flowerets, wash and cook until tender in just enough salted water to cover. Drain well. Butter a baking dish and add alternate layers of cauliflower and ham. Pack ham down around cauliflower pieces. Sprinkle each layer with grated cheese and dot with tiny flecks of butter. Mix egg yolk into sour cream along with the onion, parsley, tomato paste and paprika. Add a bit of salt and pour the sauce over the ham and cauliflower. Sprinkle with the last fourth cup of cheese. Bake for 20 to 30 minutes or until the top is brown.

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