Two delicious sides to accompany any lamb dish
Jeff Greenough
Steamed asparagus (left) and creamed cauliflower (right)
CAULIFLOWER WITH GINGER CREAM
Chef J Frank
2 heads cauliflower cut into florets
1 1/2 teaspoons minced fresh ginger
1 hot green chili, chopped fine
6 tablespoons chopped fresh cilantro
2 cups heavy cream
1 cup milk
2 teaspoons salt
Combine all ingredients in a wide pan. Bring to a boil over medium-high heat, cover and lower heat. Simmer for 10 minutes, stirring now and then. Increase heat for 2 minutes. Florets will break apart and mixture will thicken at this point. Garnish with fresh cilantro and serve over steamed asparagus.
Serves 8
STEAMED ASPARAGUS
Chef J Frank
2 bunches fresh asparagus
Wash and prepare asparagus. Steam to desired doneness.
Serves 8
Read the Story: A Humble Shepherd
