Cauliflower and potato casserole on turkey bolognese

Name: Cauliflower and potato casserole on turkey bolognese
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 500 g Potatoes; 1 (approx. 1 kg) Head Cauliflower; 7-10 Tbsp Salt; 1 Onion; 1–2 Garlic cloves; 500 g Turkey Breast; 2 TABLESPOONS Oil; 1 TABLESPOON dried marjoram; 7-10 Tbsp Pepper; 1 TABLESPOON Tomato paste; 1 can(s) (425 ml) Tomatoes; 150 ml Vegetable broth; 7-10 Tbsp Sweet peppers; 1 pinch Sugar; 75 g grated gouda cheese; 7-10 Tbsp Marjoram; 7-10 Tbsp Grease

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

500 g Potatoes
1 (approx. 1 kg) Head Cauliflower
7-10 Tbsp Salt
1 Onion
1–2 Garlic cloves
500 g Turkey Breast
2 TABLESPOONS Oil
1 TABLESPOON dried marjoram
7-10 Tbsp Pepper
1 TABLESPOON Tomato paste
1 can(s) (425 ml) Tomatoes
150 ml Vegetable broth
7-10 Tbsp Sweet peppers
1 pinch Sugar
75 g grated gouda cheese
7-10 Tbsp Marjoram
7-10 Tbsp Grease

Directions

1
Wash potatoes thoroughly and cook in boiling water for about 20 minutes. Then drain, rinse and peel. Cut potatoes into slices. Meanwhile clean and wash the cauliflower, cut off the florets and cook in boiling salted water for 12-14 minutes.
2
Pour into a sieve and drain well. Peel onions and garlic and dice finely. Wash the meat, dab dry and cut into fine cubes. Heat the oil in a pan and fry the meat thoroughly, turning it over.
3
Add the onion, garlic and marjoram and fry briefly. Season with salt and pepper. Mix in tomato paste, add tomatoes and stock and let simmer for about 10 minutes. Season again with salt, pepper, paprika and sugar.
4
Place the potato slices in a greased ovenproof dish. Spread cauliflower florets around the edge. Place turkey bolognese in the middle and sprinkle with cheese. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 25 minutes.
5
Garnish with marjoram.