Bratwurst- cauliflower ragout

Name: Bratwurst- cauliflower ragout
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 small head cauliflower; 7-10 Tbsp Salt; 1 collar Spring onions; 1 red pepper; 200 g Long grain rice; 4 (à 100 g) scalded bratwursts; 30 g Butter or margarine; 30 g Flour; 7-10 Tbsp Curry; 1/4 l Milk; 1 TABLESPOON Oil

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

1 small head cauliflower
7-10 Tbsp Salt
1 collar Spring onions
1 red pepper
200 g Long grain rice
4 (à 100 g) scalded bratwursts
30 g Butter or margarine
30 g Flour
7-10 Tbsp Curry
1/4 l Milk
1 TABLESPOON Oil

Directions

1
Clean and wash the cauliflower and divide it into small florets. Cook cabbage in boiling salted water for about 15 minutes. Clean, wash and chop the spring onions. Quarter peppers, clean, wash, cut into pieces and add to the cabbage 3 minutes before the end of the cooking time.
2
Prepare rice in boiling salted water according to package instructions. Remove the skin from the sausage. Cut the sausage into thick slices. Pour cauliflower onto a sieve and collect the liquid. Heat the fat in a saucepan.
3
Sweat flour and curry in it. Deglaze with 1/2 litre vegetable water and the milk while stirring, bring to the boil and season with salt and pepper. Add spring onions, cauliflower and paprika to the sauce and simmer for 4 minutes.
4
Heat the oil in a frying pan. Fry the sausage slices until golden brown and add to the vegetables. Form rice into balls and arrange on plates with the ragout.