SPARROW - all in one method white sauce

[Guest guest]

Hi Sparrow,

 

It's only 9:15 am here in Holland but I have just finished making tonight's

dinner - cauliflower cheese. I used your sauce method (although not the same

ingredients) and it worked out really well.

 

After I cooked the cauliflower I reduced the remaining cooking water by about

half then added the flour and some soya margarine. After a couple of minutes of

stirring with the whisk everything came together well. I was a bit concerned at

first about the lumps I could see but then I realised that it was a combination

of small pieces of cauliflower still in the water and also the bran etc from the

whole grain flour I used. After a bit more stirring I added a small amount of

ketchap manis and - you guessed it - some chili flakes. By this stage I

discovered that I had reduced the water too far so I added some milk. We aren't

vegans so I used goat milk but you could just as easily use soy milk. It turns

out that the milk did add to the creaminess of the sauce so my 'mistake' in

reducing the cooking water too much turned out to be a blessing in disguise. I

also added a small amount of grated cheese to the sauce (once again, you could

easily use a vegan substitute).

 

Making sauce this way is a very easy way to get the vitamins from the

vegetable cooking water back into the finished dish and has the additional

advantage of saving on the washing up as you use the same pan for the sauce as

the one in which you cooked the vegetables.

 

I put the cauliflower into an oven dish, poured over the sauce and, just

before it finishes warming through tonight, I will add a topping of a little

more grated cheese - not too much as we are both watching our fat intake.

 

Thanks again for a great tip about the sauce. I'll be using this method a

lot.

 

Cheers from Marie

 

 

 

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[Guest guest]

On 1/15/08, Marie Rieuwers <marierieuwers wrote:

>

> Making sauce this way is a very easy way to get the vitamins from

> the vegetable cooking water back into the finished dish and has the

> additional advantage of saving on the washing up as you use the

> same pan for the sauce as the one in which you cooked the vegetables.

 

Great idea! I'll have to remember that (though I usually " stir fry "

raw cauliflower in a little vegetable broth rather than boiling or

steaming. But I do steam brussels sprouts and I'm wondering how they

would taste with a little sauce on them . . .)

 

> Thanks again for a great tip about the sauce. I'll be using this method a lot.

 

Hurray! Glad it's useful to you. I used to never or rarely make sauces

because they were " too much trouble " but I think this recipe has

changed that.

 

Now I want to play with it to see if I can recreate a vegan version

(or at least a vegan " something vaguely similar to " ) of one of my

favorite recipes my mother used to make: She'd cook vegetable rotini

and toss it with strips of raw green pepper and cubes of cheddar

cheese and a sauce with dill in it. The combination of creamy, melty,

crunchy and the tang of dill were just wonderful! So I'm thinking a

dill version of white sauce and then . . . some sort of tofu marinated

with nutritional yeast. I'll have to work on that part. It won't be

melty the way cheddar is -- in fact, realistically it will be a

totally different dish. But maybe I can come up with something

" inspired by " that is tasty in its own right if I work at it long

enough.

 

Sparrow