Cauliflower-mett casserole

Name: Cauliflower-mett casserole
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 1 small cauliflower (about 1 kg); 500 g Broccoli; 2-3 (approx. 250 g) Carrots; 7-10 Tbsp salt, white pepper, nutmeg; 1 medium onion; 1-2 TEASPOONS and some oil; 250-300 g Pork sausage; 50 g Gouda cheese; 2 tablespoons (30 g) Butter/ margarine; 2 tablespoons (30 g) Flour; 5 TABLESPOONS Whipped cream; 2-3 stem(s) Parsley

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

1 small cauliflower (about 1 kg)
500 g Broccoli
2-3 (approx. 250 g) Carrots
7-10 Tbsp salt, white pepper, nutmeg
1 medium onion
1-2 TEASPOONS and some oil
250-300 g Pork sausage
50 g Gouda cheese
2 tablespoons (30 g) Butter/ margarine
2 tablespoons (30 g) Flour
5 TABLESPOONS Whipped cream
2-3 stem(s) Parsley

Directions

1
Clean and wash the cauliflower and broccoli and divide into florets. Peel, wash and chop the carrots. Boil up a good 1/2 l salted water. Cover the cauliflower and cook it for about 10 minutes, add the carrots and broccoli and cook for about 5 minutes
2
Peel and chop the onion. Fry in 1/2 teaspoon hot oil. Add minced meat and fry until crumbly. Grate cheese
3
Drain the vegetables and collect the vegetable water. Heat the fat. Sauté the flour in it until golden brown. Deglaze with vegetable water while stirring, add cream. Bring to the boil and simmer for about 5 minutes. Melt half the cheese in it. Season sauce to taste
4
Pour the vegetables into an oiled casserole dish and spread the mince around it. Pour sauce over it and sprinkle with the rest of the cheese. Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C / gas: level 3) for approx. 20 minutes. Wash and finely chop the parsley and sprinkle over it