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My review
Cauliflower and Carrot Casserole
FRENO
"This is a great side-dish. Carrots and cauliflower are baked in a zesty hollandaise sauce. It may seem complicated but its very easy, as long as you have a blender. Very creamy and zippy!! Not to mention DELICIOUS!"
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Ingredients
40 m servings 366 calsOriginal recipe yields 6 servings
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Directions
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Prep
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Cook
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Ready In
- Preheat the oven to 350 degrees F (175 degrees C).
- Bring about 2 inches of water to a boil in a large pot. Add cauliflower and carrots, and boil for about 7 minutes, until fork tender. Drain well, and transfer to a 9x13 inch baking dish.
- While the vegetables are cooking, combine the egg yolks, salt, lemon juice and hot pepper sauce in a blender or food processor. Blend for a few seconds to mix, then continue to blend while slowly pouring in 1/2 cup of hot melted butter. Continue blending until thickened. Pour this sauce over the vegetables in the baking dish. Stir together the cracker crumbs and remaining butter; sprinkle over the top of the casserole.
- Bake for 20 minutes in the preheated oven, or until the casserole is bubbling, and the top is toasted. Let cool slightly before serving.
Nutrition Facts
Per Serving: 366 calories; 27.5 g fat; 26.2 g carbohydrates; 5.5 g protein; 148 mg cholesterol; 538 mg sodium. Full nutrition
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Reviews
Read all reviews 2931 Ratings
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Most helpful positive review
8/16/2007
Because of the eggs in the hollandaise sauce, when baked, it becomes souffle-like, there really isn't much "sauce". If you don't have much "sauce" after baking, either reduce the veggies or incr...
Most helpful critical review
8/22/2009
I used a package of Hallandaise sauce and added: 1/2 cup wine and an extra bit of milk (I wanted to double the sauce package..worked well), and into the sauce i put diced garlic chives, roasted...
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8/16/2007
Because of the eggs in the hollandaise sauce, when baked, it becomes souffle-like, there really isn't much "sauce". If you don't have much "sauce" after baking, either reduce the veggies or incr...
8/3/2007
This recipe has become a family staple. I steam the carrots and cauliflower and then pour a prepackaged béchamel or hollandaise sauce onto the veggies in an oven dish. I sprinkle the top with cr...
12/25/2005
This was definately A+, everyone at our Christmas dinner loved it! Some people added a little more hot sauce, and still raved over this one. We will definately make it again for our next family ...
5/25/2010
I fed this to 10 people - adjusting for ten servings, and every single one raved how good it was. I felt like a culinary genius.
10/18/2009
my family raved about this recipe. I added several more kinds of veggies, such as onions, bell pepper and mushrooms, so had to make a little more sauce. It was delicious!!!
8/22/2009
I used a package of Hallandaise sauce and added: 1/2 cup wine and an extra bit of milk (I wanted to double the sauce package..worked well), and into the sauce i put diced garlic chives, roasted...
12/25/2007
Fantastic! I took the suggestions in previous reviews and doubled the sauce. It was rich and creamy and really complimented our Christmas ham.