Cauliflower Gratin with Chestnuts under Gruyère Crust
Appetizers • Italian
Description
You can use any type of chestnuts: fresh, canned, or frozen.
Ingredients
- Coarse Salt to taste
- Butter 2 tablespoons
- Cauliflower 0 lbs
- Shallot 0 oz
- Ground Black Pepper to taste
- Minced garlic 2¼ teaspoons
- Dry White Wine ¼ cup
- Chicken Broth 1 cup
- Cream (40%) 1 cup
- Ground Nutmeg to taste
- Grated Ginger Root 1¼ tablespoons
- Peeled chestnuts 10 oz
- Chopped Sage Leaves 1¼ tablespoons
- Grated Chocolate 5 oz
Step-by-Step Guide
Step 1
Boil the cauliflower cut into small florets in salted boiling water until tender, about 6 minutes. Drain and rinse under cold water. Pat dry with a paper towel.
Step 2
Preheat the oven to 390°F.
Step 3
Finely chop the cauliflower stems to yield about 1.5 cups.
Step 4
Melt the butter in a large skillet over medium heat. Add the finely chopped stems, shallot, and garlic. Season with salt and pepper. Sauté, stirring, for 4 minutes. Then add the wine, broth, and cream. Cook over low heat, stirring, until the liquid reduces by half, about 10–12 minutes. Let cool slightly and stir in the horseradish, season with salt and pepper, and sprinkle with nutmeg. Then transfer everything to a blender and puree. Stir in the thyme.
Step 5
Place the cauliflower and halved chestnuts in a baking dish, season with salt and pepper. Pour the prepared puree over and gently mix. Sprinkle with cheese and bake until golden brown for 30–35 minutes.
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