Rumpledethumps, a Cauliflower and Kale Gratin

1 Quick Recipe: A Flavorful, Fun and Healthier Version of Potatoes and Cauliflower

Rumbledethumps

4 Cups Cauliflower Florets

2 Cups Chopped *Parsnips

4 Garlic Cloves

2 Tsp Fine Sea Salt, divided

2 Cups Finely Shredded Kale

4 Leeks, sliced thinly

1 Cup Shredded Irish Cheddar, (I used Dubliner from Kerrygold)

½ Tsp Black Pepper

 

Step One Bring a stockpot water to a boil, add 1 Tsp Salt. Add the cauliflower, parsnips and garlic, reduce the heat and simmer until all are soft, about 20 minutes.

 

Step Two While the cauliflower mixture is simmering, melt the butter in a large sauté pan over medium high heat. Add the leeks to the pan and sauté until just soft, about 3 minutes. Add the kale and continue to cook and stir about another 3 minutes.

 

Step Three Drain the cauliflower mixture and add to the kale and leeks. Add the additional salt and pepper. Spread in a olive oil sprayed casserole dish. Sprinkle the cheddar on top. Bake in a 350F oven until warm and bubbly, about 30 minutes.

 

 2 Kitchen Smidgen

*Did you know that parsnips are related to both carrots and parsley? Just a little sweeter than its orange cousin, its also a good source of fiber, B and C vitamins. You can enjoy parsnips cooked OR raw. Try them as a dipper stick instead of carrots!

 

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Nancy Waldeck nwaldeck@tasteandsavor.com!

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