Author Topic: Hungarian Cauliflower in Sour Cream Sauce (Tejfolos Karfiol)  (Read 150 times)

Olga Drozd

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Hungarian Cauliflower in Sour Cream Sauce (Tejfolos Karfiol)
« on: August 14, 2018, 06:08:19 PM »
Hungarian Cauliflower in Sour Cream Sauce (Tejfolos Karfiol) (tay-fu-losh kahr-fee-ohl)

This is essentially cauliflower in a white sauce with a little sour cream added at the end, sufficient to liven it up.

1 head cauliflower, 8 to 9 inches in diameter
2 Tablespoons butter
1 Tablespoon chopped parsley
2 heaping Tablespoons flour
1 cup milk
1/4 cup sour cream

Prepare the cauliflower: Discard the leaves and stem of the cauliflower, break it up into flowerets, all more or less the same size, and wash them in cold water.  Cook in rapidly boiling salted water, uncovered, for 15 to 20 minutes, or until the stalks are tender but still firm.  Drain, reserving the cooking liquid.

Melt the butter in a heavy bottomed saucepan over low heat.  Add the parsley, stir in the flour, and cook for 2 to 3 minutes.  Gradually add 1/2 cup of the cauliflower broth.  Stir in the milk and continue cooking over low heat, stirring often, until the sauce starts to thicken. Taste it, correct the seasoning, and thin it out with more cauliflower broth if necessary.  Add the drained cauliflower to the sauce and set it aside off the heat.  When the sauce has cooled to lukewarm, blend some of it in the sour cream, then slowly pour the mixture into the sauce.  Bring back to a simmer and serve.