Cauliflower and casseler ragout in mustard béchamel

Name: Cauliflower and casseler ragout in mustard béchamel
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 600 g Cauliflower; 700 g Potatoes; 7-10 Tbsp Salt; 2 Onions; 30 g Butter or margarine; 30 g Flour; 250 ml Milk; 250 ml Vegetable broth; 1 coated Tsp Mustard; 7-10 Tbsp Pepper; 7-10 Tbsp grated nutmeg; 2 discs Kasseler salmon (à approx. 150 g); 1 TABLESPOON Oil; 4 Stem(s) Parsley; 7-10 Tbsp Grease

AUTHOR
Melissa Olsen

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

600 g Cauliflower
700 g Potatoes
7-10 Tbsp Salt
2 Onions
30 g Butter or margarine
30 g Flour
250 ml Milk
250 ml Vegetable broth
1 coated Tsp Mustard
7-10 Tbsp Pepper
7-10 Tbsp grated nutmeg
2 discs Kasseler salmon (à approx. 150 g)
1 TABLESPOON Oil
4 Stem(s) Parsley
7-10 Tbsp Grease

Directions

1
Clean the cauliflower and cut into florets. Peel and wash the potatoes and cut them into pieces. Pre-cook potatoes in boiling salted water for 10-15 minutes. Add the cauliflower florets about 5 minutes before the end and cook them.
2
Drain the potatoes and cauliflower in a sieve and leave to drain.
3
In the meantime peel onions and cut them into fine pieces. Melt the fat in a pot. Stir in flour, sweat briefly. Add milk and broth bit by bit while stirring. Bring to the boil, simmer for about 5 minutes, remove from heat.
4
Stir the mustard into the sauce. Season to taste with salt, pepper and nutmeg.
5
Wash the meat, dab dry and cut into small pieces. Heat oil in a pan. Fry the meat for 3-4 minutes, turning it over, and take it out. Spread the potatoes, cauliflower and meat in a greased, ovenproof casserole dish (22 cm Ø; 4.5 cm high).
6
Pour béchamel sauce over it. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for 20-25 minutes.
7
Wash parsley, shake dry, pluck off leaves and chop. Remove the casserole from the oven and sprinkle with parsley.