Cauliflower ragout

Name: Cauliflower ragout
Cook time: 40 min
Total time: 40 min
Yield: 1
Ingredients: 4 kleine aardappelen (ongeveer 80 g); 250 g Cauliflower; 7-10 Tbsp Salt; 1-2 TABLESPOONS sauce thickener; 7-10 Tbsp Pepper; 1 tablespoon (25 g) clotted cream; 2 stem(s) Parsley; 1/2 bunch Chives; 50 g frozen peas; 80 g Beefsteak minced meat; 1 TEASPOON Low-fat curd; 7-10 Tbsp Sweet peppers; 1 tsp (5 g) Oil; 7-10 Tbsp Parsley and tomatoes

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 1

4 kleine aardappelen (ongeveer 80 g)
250 g Cauliflower
7-10 Tbsp Salt
1-2 TABLESPOONS sauce thickener
7-10 Tbsp Pepper
1 tablespoon (25 g) clotted cream
2 stem(s) Parsley
1/2 bunch Chives
50 g frozen peas
80 g Beefsteak minced meat
1 TEASPOON Low-fat curd
7-10 Tbsp Sweet peppers
1 tsp (5 g) Oil
7-10 Tbsp Parsley and tomatoes

Directions

1
Peel and wash the potatoes and cook in boiling salted water for 15-20 minutes. Clean and wash the cauliflower and divide it into small florets. Cook in 200 ml boiling salted water for about 12 minutes and remove. Stir the sauce thickener into the vegetable stock and bring to the boil again. Season with salt and pepper.
2
Stir in sour cream. Wash and chop the herbs. Add half to the sauce. Warm up cauliflower and peas in it. In the meantime, knead the beefsteak mince, curd cheese and remaining herbs for the dumplings. Season with salt and paprika. Shape into small balls. Fry in hot oil while turning for about 7 minutes. Drain potatoes and arrange with ragout and meatballs.
3
In the meantime, knead the beefsteak mince, curd cheese and remaining herbs for the dumplings. Season with salt and paprika. Shape into small balls. Fry in hot oil while turning for about 7 minutes. Drain potatoes and arrange with ragout and meatballs. Garnish with parsley and tomato as you like