Cauliflower plate with Dutch sauce

Name: Cauliflower plate with Dutch sauce
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 Bread rolls from the previous day; 1 (approx. 800 g) Cauliflower; 1 bundle (approx. 500 g) Carrots; 1 (approx. 500 g) Broccoli; 7-10 Tbsp Salt; 500 g mixed minced meat; 1 Onion; 1 TEASPOON medium hot mustard; 7-10 Tbsp Pepper; 8 discs Breakfast bacon (Bacon); 2 TABLESPOONS Oil; 50 g Butter or margarine; 40 g Flour; 200 ml Milk; 2 Egg Yolk; 1 pinch Sugar; 7-10 Tbsp grated nutmeg; 1-2 TABLESPOONS Lemon juice; 7-10 Tbsp Chervil

AUTHOR
Andrew Gay

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

1 Bread rolls from the previous day
1 (approx. 800 g) Cauliflower
1 bundle (approx. 500 g) Carrots
1 (approx. 500 g) Broccoli
7-10 Tbsp Salt
500 g mixed minced meat
1 Onion
1 TEASPOON medium hot mustard
7-10 Tbsp Pepper
8 discs Breakfast bacon (Bacon)
2 TABLESPOONS Oil
50 g Butter or margarine
40 g Flour
200 ml Milk
2 Egg Yolk
1 pinch Sugar
7-10 Tbsp grated nutmeg
1-2 TABLESPOONS Lemon juice
7-10 Tbsp Chervil

Directions

1
Soak rolls in water. Clean and wash the cauliflower. Clean the carrots, leaving a little green, peel and wash. Clean and wash broccoli and cut into florets. Cook the cauliflower in boiling salted water for 20-25 minutes. Cook carrots in boiling salted water for 15-20 minutes.
2
Add broccoli 8 minutes before the end of cooking time and cook. In the meantime, squeeze the rolls well and put them in a bowl together with the minced meat. Peel and finely dice the onion. Add to the mince, season with mustard, salt and pepper and knead well. Form 8 flat minced medallions and wrap each with a slice of bacon. Heat oil in a pan and fry the bacon medallions in it for 12-15 minutes. Drain the carrots and broccoli. Remove the cauliflower from the cooking water. Measure 300 ml vegetable water. Heat the fat in a saucepan. Dust with flour and let it sweat on. While stirring, deglaze with vegetable water and milk and bring to the boil.
3
Drain the carrots and broccoli. Remove the cauliflower from the cooking water. Measure 300 ml vegetable water. Heat the fat in a saucepan. Dust with flour and let it sweat on. While stirring, deglaze with vegetable water and milk and bring to the boil. Simmer at low heat for about 5 minutes while stirring. Remove sauce from the stove. Mix the egg yolks and 3-4 tablespoons of sauce and stir into the sauce. Season to taste with salt, sugar, nutmeg and lemon juice. Arrange vegetables and meatballs on a plate. Spread the sauce over the vegetables and serve sprinkled with chervil as desired
4
Simmer at low heat for about 5 minutes while stirring. Remove sauce from the stove. Mix the egg yolks and 3-4 tablespoons of sauce and stir into the sauce. Season to taste with salt, sugar, nutmeg and lemon juice. Arrange vegetables and meatballs on a plate. Spread the sauce over the vegetables and serve sprinkled with chervil as desired