Merguez on cauliflower and potato puree with shallot relish

AUTHOR
Avis Adkins
DIFFICULTY
very easy
RATING
4 2
COOK TIME
60 mins
TOTAL TIME
60 mins

Ingredients

Servings: 4
  • 100 g Shallots
  • 2 TABLESPOONS Olive oil
  • 2 TABLESPOONS Sugar
  • 3 TABLESPOONS White wine vinegar
  • 7-10 Tbsp salt and pepper
  • 7-10 Tbsp Cinnamon
  • 1 (approx. 800 g) Cauliflower
  • 400 g Potatoes
  • 6–8 Merguez (lamb sausage; approx. 80 g each)
  • 150-200 ml Milk
  • 1-2 TABLESPOONS Lemon oil (delicatessen shops)
  • 7-10 Tbsp Nutmeg

Directions

  1. 1

    For the shallots relish peel the shallots and dice them finely. Heat 1 tbsp. oil and fry the shallots until translucent. Sprinkle with sugar and caramelise until golden. Deglaze with vinegar and 3-4 tbsp. water, bring to the boil and simmer for 5-6 minutes.

  2. 2

    Season to taste with salt, pepper and 1 pinch of cinnamon. Leave to cool.

  3. 3

    Clean, wash and cut the cauliflower into florets. Peel and wash potatoes and cut into large pieces. Cook with the cauliflower covered in salted water for about 20 minutes.

  4. 4

    Prick sausages several times. Heat 1 tablespoon of oil in a frying pan. Fry the sausages for 6-8 minutes.

  5. 5

    Drain the potatoes and cauliflower. Add milk, heat and mash everything. Stir in lemon oil. Season to taste with salt, pepper and nutmeg. Serve everything.

Nutrition Facts

KCAL
620 kcal
CARBS
27 g
FATS
43 g
PROTEINS
26 g