Cauliflower soufflé with meatballs
easy
75 mins
75 mins
Ingredients
- 500 g floury potatoes
- 7-10 Tbsp Salt
- 300 g frozen peas
- 1 (approx. 1 kg) Head Cauliflower
- 3 (90 g each) blanched bratwursts
- 1 TABLESPOON Oil
- 450 ml Milk
- 50 g Butter or margarine
- 7-10 Tbsp grated nutmeg
- 20 g Flour
- 250 ml Vegetable broth (instant)
- 1 collar Parsley
- 1 collar Chives
- 2 (62.5 g each) Corners Cream processed cheese (50 % fat)
- 7-10 Tbsp white pepper
- 7-10 Tbsp Grease
Directions
- 1
Peel, wash and chop the potatoes. Cook in boiling salted water for about 20 minutes. Add peas to the potatoes about 5 minutes before the end of the cooking time. Cauliflower p
- 2
Cook in boiling salted water for about 8 minutes. Press the meat in small dumplings out of the sausage skin and fry it in hot oil for 3-4 minutes from all sides. Drain potatoes and peas. Drain the cauliflower as well.
- 3
Add 250 ml milk and 25 g fat to the potatoes and mash. Season to taste with salt and nutmeg. Pour into a greased casserole dish and smooth down. Melt 25 g fat in a saucepan. Dust with flour while stirring, sweat it on.
- 4
Add the stock and 200 ml milk bit by bit. Simmer for 5 minutes, stirring frequently. Wash the herbs, put some aside for garnishing, chop the rest finely. Add processed cheese to the sauce and let it melt while stirring.
- 5
Mix the sauce with meatballs, cauliflower and herbs, season with salt, pepper and nutmeg. Spread on the pea puree. Bake in a preheated oven (200 °C/ convection oven: 175 °C/ gas. Level 3) for 25-30 minutes.
- 6
Serve garnished with herbs.
Nutrition Facts
660 kcal
40 g
43 g
27 g
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