La Cornue Château Series - Cooking Tips, Recipes & Cleaning - Manual (Page 24)

Culinary Information: Larissa Taboryski | 800.892.4040 x180 | La Cornue Service Center: 877.522.6768 | Additional Assistance: Matthew McManus | 800.892.4040 x109
Roasted Carrots
4 – large carrots, peeled and cut into thin diagonal slices
2 – tablespoons melted butter
1 – teaspoon grapeseed oil
½ – cup Italian parsley leaves, finely chopped
Heat a sauté pan on the plaque and add the butter and oil. When hot, sauté the carrots taking care not
to burn. When the carrots have softened, stir in the parsley and keep warm until ready to serve.
Cauliflower Casserole
In this recipe the cauliflower and onions are first broiled, then they are combined with the sauce in a
casserole dish and baked. This dish can be prepared in advance and re-heated.
1 – large head cauliflower, core removed, florets cut into ¼" thick slices
½ – small red onion cut into thin slices
3 – cloves garlic minced
2 – tablespoons olive oil
Pre-heat the oven broiler to 450°.
Toss the cauliflower slices, onions, garlic, and oil together and spread on a large rimmed baking sheet
without overcrowding them.
Broil for 10-12 minutes or until the edges of the vegetables just begin to caramelize. Remove from the
oven and cool before combining with the sauce.
Sauce
1 – 8 ounce container Mascarpone or whipped cream cheese
½ – cup heavy cream
2 – large eggs
1 – cup grated Gruyere cheese
½ – cup grated Parmesan cheese
2 – tablespoons chopped Italian parsley leaves
In a large bowl mix the Mascarpone or cream cheese together with the heavy cream and eggs, season
with salt and pepper and stir in the grated cheese.
Combine with the cooked cauliflower mixture and spread into a large oven casserole dish. Mix the
Parmesan cheese and parsley together and sprinkle over the top. Bake for 30-35 minutes until set.