Cauliflower pot with meatballs
easy
40 mins
40 mins
Ingredients
- 1/2 Bread rolls from the previous day
- 5 TABLESPOONS Milk
- 1/2 Onion
- 300 g mixed minced meat
- 1 Egg yolk (size M)
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 500 g waxy potatoes
- 1 (approx. 750 g) small head cauliflower
- 2 Bay leaves
- 2 1/2 TABLESPOONS Butter
- 2-3 TABLESPOONS Flour
- 1 TEASPOON Instant vegetable stock
- 1 jar (30 g) Capers
- 200 g Whipped cream
- 7-10 Tbsp grated nutmeg
- 2-3 TABLESPOONS clarified butter
- 1 collar Chives
Directions
- 1
Soak rolls in milk. Peel and finely chop the onion. Mix minced meat, onion, egg yolk and soaked, squeezed bread. Season to taste with salt and pepper. Form about 12 balls, put them in a cold place
- 2
Peel the potatoes, cut them in half and boil them in boiling salted water for 20-25 minutes. Clean the cauliflower, cut into florets and simmer with bay leaf in about 1.5 litres of boiling salted water for 6-8 minutes. Lift out the cauliflower and laurel. Measure out 500 ml cauliflower stock. Melt 2 tbsp. butter in a pot. Dust with flour. Add stock and broth while stirring and simmer for about 3 minutes. Drain capers. Add capers, cauliflower and cream and simmer for another 3 minutes. Season with salt, pepper and nutmeg and keep warm
- 3
Heat clarified butter in a large frying pan. Fry the meatballs for about 8 minutes. Drain the potatoes and toss them in the pot with 1/2 tbsp butter. Wash chives, dab dry and cut into small rolls. Stir the chives into the sauce except for a little bit for sprinkling and arrange on plates with the meatballs and potatoes. Sprinkle with chives
Nutrition Facts
610 kcal
30 g
43 g
24 g
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