Cauliflower-carrot casserole with meatballs
very easy
60 mins
60 mins
Ingredients
- 1 Onion
- 1 Garlic clove
- 800 g Cauliflower
- 200 g Carrots
- 3 TSP Oil
- 500 g mixed minced meat
- 3 TABLESPOONS Breadcrumbs
- 1 egg (size M)
- 1 TEASPOON Mustard
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 2 TABLESPOONS Butter or margarine
- 2 TABLESPOONS Flour
- 500 ml Vegetable broth
- 200 ml Milk
- 60 g Cream" processed cheese preparation (50 % fat in dry matter)
- 7-10 Tbsp ground nutmeg
- 1 TABLESPOON flaked almonds
- 1/4 Beet Cress
Directions
- 1
Peel and finely chop the onion. Peel garlic and chop finely. Clean the cauliflower, cut the florets from the stalk, possibly halve and wash. Peel carrots and cut into large pieces
- 2
Heat 1 tsp. oil in a frying pan. Sauté onion and garlic in it until transparent. Mix in a bowl with minced meat, breadcrumbs, egg and mustard. Season with salt and pepper. Form approx. 12 balls from the mixture. Heat 2 tsp. oil in a large pan. Fry the meatballs for 5-8 minutes while turning. Remove from the pan. Cook the cauliflower for about 6 minutes in boiling salted water. After 2 minutes add carrots. Remove the vegetables from the pan with a skimmer and quench
- 3
Melt the fat in a pot. Add flour while stirring and sweat briefly. Deglaze with stock and milk while stirring, bring to the boil and simmer for about 5 minutes. Stir in processed cheese. Season with salt, pepper and nutmeg. Grease a casserole dish. Put vegetables and meatballs in it. Pour sauce over it. Sprinkle with almond flakes. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for about 30 minutes. Cover after 20 minutes if necessary. Cut the cress from the bed and sprinkle over the casserole
Nutrition Facts
620 kcal
21 g
42 g
37 g
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