RECIPE: Cabbage and Leek Gratin with Mustard Cream

From Vegetarian Suppers from Deborah Madison’s Kitchen

Ingredients:

1 1/2 lb. green cabbage, chopped into 2-inch squares

3 fat leeks, white parts only, quartered lengthwise, chopped and washed

Sea salt

1/3 cup flour

1 cup milk

1/3 cup sour cream

3 eggs

3 Tbs. finely chopped parsley or dill

Mustard Cream (recipe follows)

Procedure:

1. Preheat oven to 350°F and butter a 6 cup shallow baking dish. Put a large pot of water on to boil.

2. When water boils add salt to taste and the vegetables. After 5 minutes, drain vegetables into a colander and press firmly with a rubber spatula to force out as much water as possible.

3. Whisk the flour, milk, sour cream, eggs and herbs together, then add the cabbage and leeks. Season with 3/4 teaspoon salt. Pour into the prepared baking dish and bake until firm and lightly browned, about 45 minutes. Serve with mustard cream.

Variations: Add shredded, blanched celeriac to the vegetables. Add 2 to 3 ounces grated or crumbled cheese such as aged Gouda, Gruyere, Swiss feta or sharp Cheddar. Omit dill.

Mustard Cream

Ingredients:

1 small shallot, finely diced

1 tsp. white wine vinegar

Pinch of sea salt

2/3 cup sour cream or whole milk yogurt

2 to 3 tsp. prepared mustard

Procedure:

Mix the shallot, vinegar and salt in small bowl and let stand 5 minutes. Whisk in the sour cream and mustard; adjust the seasonings, adding more vinegar or mustard to taste, if needed.

Submitted by Ann Tilley