Cauliflower with String Bean Sauce
|Cauliflower head||1 Medium|
|Salt||2 1⁄2 Teaspoon|
|String beans||1⁄2 Pound, cut in thin lengthwise-strips|
|Melted butter/Margarine||2 Tablespoon|
|Minced parsley||1 Tablespoon|
|Fat/Salad oil||3 Tablespoon|
|Pepper||To Taste (Speck)|
|Water||1 Cup (16 tbs), drained from vegetables|
|Bottled horseradish||2 Tablespoon|
Prepare, then cook whole cauliflower, covered, for 8 min in 1/2" boiling water with 1 teasp salt.
Then add string beans, and continue cooking 12 min., or until tender.
Drain, reserving liquid.
Remove cauliflower to hot serving dish; pour over it the melted butter and sprinkle with 1/2 teasp salt and minced parsley.
Put melted fat in saucepan.
Stir in flour, pepper, and remaining 1 teasp salt.
Add vegetable water gradually, while stirring, and cook until smooth and thickened, stirring constantly.
Add horse-radish, then string beans, and pour over cauliflower.