Saturday, May 1, 2010

Cabbage gratin and prawns with parsley and garlic

Prawns are delightful when deveined, boiled until pink, and tossed with olive oil, minced parsley, and minced garlic. We served the prawns with a cabbage gratin from Joy of Cooking that was ultimately a bit too eggy for our taste. But the flavor pairing of the gratin — cabbage with caraway seed — was nice.

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