Cauliflower-Casseler-Pan

Name: Cauliflower-Casseler-Pan
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 1 kg mealy cook. Potatoes; 7-10 Tbsp salt, white pepper; 1 medium onion; 2 (approx. 200 g) Carrots; 1 Cauliflower; 300 g tripped chop of Kasseler; 1 TABLESPOON Oil; 100 g clotted cream; 1 str. tbsp. cornflour; 1 pinch Sugar; 4-5 Stem(s) Parsley; 150 ml milk, nutmeg

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

1 kg mealy cook. Potatoes
7-10 Tbsp salt, white pepper
1 medium onion
2 (approx. 200 g) Carrots
1 Cauliflower
300 g tripped chop of Kasseler
1 TABLESPOON Oil
100 g clotted cream
1 str. tbsp. cornflour
1 pinch Sugar
4-5 Stem(s) Parsley
150 ml milk, nutmeg

Directions

1
Peel and wash the potatoes. Cover and cook in salted water for about 20 minutes
2
Peel the onion. Peel and wash the carrots. Finely dice both. Clean and wash the cauliflower and cut into florets
3
Cook the cauliflower florets in approx. 3/8 l boiling salted water for 12-15 minutes. Cook the carrots for about 5 minutes. Drain the vegetables, collecting the vegetable water
4
Cut the cured pork into cubes. Fry lightly in hot oil while turning. Add onion and fry until transparent. Deglaze with the vegetable water and bring to the boil. Stir sour cream and starch until smooth. Stir into the sauce and bring to the boil again briefly. Season to taste with salt, pepper and sugar. Heat the vegetables in the sauce
5
Wash and finely chop the parsley. Drain the potatoes. Warm the milk and pour on. Mash potatoes finely. Season to taste with salt and nutmeg. Arrange everything and sprinkle with parsley