Cauliflower and broccoli roasts

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Wash the potatoes and cook in boiling water for about 20 minutes. Clean and wash the cauliflower and broccoli and cut them into florets. Cook the cauliflower in boiling salted water for about 10 minutes, add the broccoli florets 5 minutes before the end of the cooking time and cook them. Drain, rinse with cold water and let drain. Drain potatoes, rinse and peel.

2. 2

   Press through a potato press. Stir in flour and egg. Season with salt, pepper and nutmeg. Drain vegetables and let them drain well. Divide 450 g into very fine florets and add to the potato mixture, knead carefully. Shape the mixture into 12 roasts and fry in hot oil on both sides for 8-10 minutes, turning. For the sauce, peel and finely dice the onion. Fry in hot fat until translucent. Sprinkle with flour and curry and sauté. Add stock and cream bit by bit while stirring.

3. 3

   For the sauce, peel and finely dice the onion. Fry in hot fat until translucent. Sprinkle with flour and curry and sauté. Add stock and cream bit by bit while stirring. Bring to the boil once and let it swell at low heat for about 10 minutes. Season sauce with salt and pepper. Serve with the roasts and remaining vegetables

Nutrition Facts

KCAL
600 kcal

CARBS
57 g

FATS
34 g

PROTEINS
16 g