- 4 cups thinly sliced cauliflower
- 2 tbspns butter
- 1 cup thinly slice celery
- 1 tbspn minced onion
- 1 chicken bouillon cube
- 1/2 cup California white wine
- 1/2 tspn salt
- 1/4 tspn pepper
Combine wine, salt, pepper with bouillon cube. Pour over vegetables, and cool quickly over high heat, turning constantly.
Cook until vegetables are barely tender and still crisp, about 7 to 8 minutes. Serve at once.
(Origin - "Adventures in Wine Cookery" collected and published by the Wine Advisory Board of San Francisco, 1965. Recipe was from Mrs. Helen L. Denton of Louis M Martini in St. Helena, California.)
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