Potato and vegetable platter

Name: Potato and vegetable platter
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 300 g Carrots; 1 (900 g) cauliflower; 400 g Broccoli; 1 yellow pepper; 500 g Potatoes; 7-10 Tbsp Salt; 2 Onions; 1-2 Garlic cloves; 3-4 Tbsp Oil; 7-10 Tbsp Curry; 40 g Flour (Type 550); 150 g Whipped cream; 7-10 Tbsp freshly ground white pepper; 1 pinch Sugar; 30 g Peanuts (unsalted); 75 g Sheep's cheese

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

300 g Carrots
1 (900 g) cauliflower
400 g Broccoli
1 yellow pepper
500 g Potatoes
7-10 Tbsp Salt
2 Onions
1-2 Garlic cloves
3-4 Tbsp Oil
7-10 Tbsp Curry
40 g Flour (Type 550)
150 g Whipped cream
7-10 Tbsp freshly ground white pepper
1 pinch Sugar
30 g Peanuts (unsalted)
75 g Sheep's cheese

Directions

1
Clean, wash and slice the carrots. Clean and wash the cauliflower and cut the florets off. Clean and wash broccoli, cut off the florets and cut the stems into slices. Peppers clean, wash and roughly dice.
2
Wash the potatoes thoroughly, peel, dice coarsely and cook in boiling salted water for about 18 minutes. Cook cauliflower in boiling salted water for about 15 minutes. After about 5 minutes of cooking time add broccoli and carrots.
3
Add the paprika 5 minutes before the end of the cooking time. Pour the vegetables onto a sieve and collect the vegetable water. Drain the potatoes. Meanwhile measure 600 ml vegetable water. Peel and finely dice onions and garlic.
4
Heat oil in a pot, fry onions and garlic in it until transparent, dust with curry and flour and sauté. Deglaze with the vegetable water and cream, stirring constantly. Bring to the boil, season with salt, pepper, sugar and curry.
5
Add vegetables and potatoes, heat up again briefly. Meanwhile roast the peanuts in a pan without fat until golden brown. Crumble the feta cheese. Arrange the ragout on a plate and serve sprinkled with peanuts and cheese.