Cauliflower and broccoli roasts

Name: Cauliflower and broccoli roasts
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 750 g Potatoes (floury); 1 (approx. 800 g) Cauliflower; 500 g Broccoli; 7-10 Tbsp salt, pepper, nutmeg, curry; 125 g + 1 tablespoon flour, 1 egg; 2 TABLESPOONS oil, 1 small onion; 1 TEASPOON butter/margarine; 100 g vegetarian. Whipping cream; 1-2 TEASPOONS Vegetable broth; 2 TABLESPOONS Chive rolls

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

750 g Potatoes (floury)
1 (approx. 800 g) Cauliflower
500 g Broccoli
7-10 Tbsp salt, pepper, nutmeg, curry
125 g + 1 tablespoon flour, 1 egg
2 TABLESPOONS oil, 1 small onion
1 TEASPOON butter/margarine
100 g vegetarian. Whipping cream
1-2 TEASPOONS Vegetable broth
2 TABLESPOONS Chive rolls

Directions

1
Wash the potatoes and cook for about 20 minutes. Clean and wash the vegetables and divide them into florets. Cook cauliflower in boiling salted water for about 10 minutes, add broccoli after 5 minutes. Drain
2
Drain, peel and mash the potatoes. Knead in about 125 g flour and egg. Season with salt, pepper and nutmeg
3
Keep 1/4 of the vegetables warm, cut the rest into small pieces. Knead into the potato mixture. Form 12 roastings. Heat oil and fry the roasts for 5-6 minutes on each side. Keep warm
4
Peel and chop the onion. Heat the fat in the frying oil. Steam onion until transparent. Sprinkle 1-2 tsp curry and 1 tbsp flour over it, sauté. Stir in 200 ml water, cream and stock. Simmer for 5 minutes, season to taste. Arrange everything, sprinkle chives over it