CAULIFLOWER OR ASPARAGUS (HUNGARIAN)
This classic Hungarian recipe offers a simple yet satisfying way to prepare cauliflower or asparagus. The vegetables are cooked until tender, then coated in buttery breadcrumbs and baked to a golden brown, creating a comforting and flavorful side dish. The addition of sour cream adds a tangy richness that complements the vegetables perfectly, making it a delightful and easy-to-make meal.
Ingredients
- 1 head Cauliflower or Asparagus
- 4 cups Water (Quantity estimated (not specified in original recipe))
- 1 teaspoon Salt (Quantity estimated (not specified in original recipe))
- 1/2 cup Bread crumbs
- 2 tablespoons Butter
- 1/2 cup Sour cream
Instructions
- 1If using cauliflower, trim and cut into florets. If using asparagus, trim the tough ends. Bring water and salt to a boil in a large pot.
- 2Add the cauliflower or asparagus to the boiling water and cook until tender, about 10-15 minutes. Drain well.
- 3Preheat oven to 350°F (175°C). Spread the cooked vegetable in a baking dish. Sprinkle with bread crumbs and dot with butter.
- 4Pour the sour cream over the vegetable and bake for 10-15 minutes, or until the bread crumbs are golden brown.