Cauliflower and carrot ragout

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Directions

1. 1

   Clean and wash the cauliflower and divide it into florets. Cook in 3/4 litre salt water for about 15 minutes. Peel and slice the carrots. Cook for 10 minutes. Wash and chop parsley.

2. 2

   Peel and chop the onions. Knead the minced meat, egg yolk, breadcrumbs, half of the onion cubes, salt and pepper. Form balls from the dough. Fry in hot oil all around for about 10 minutes. Drain the vegetables and collect 1/2 litre of vegetable water.

3. 3

   Fry the remaining onion cubes in hot fat. Sweat flour in it. Add vegetable water and cream and let simmer for about 5 minutes at low heat while stirring. Add cauliflower, carrots and parsley.

4. 4

   Season with salt and pepper. Arrange meatballs on top. Garnish with parsley.