Cauliflower and Carrot Vegetables in Mustard Cream
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 15 mins |
| Total Time | 45 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 head cauliflower
- Salt water
- 2 carrot (s)
- 200 ml cream
- 200 ml milk
- 2 tablespoon mustard
- 40 g butter
- 1 tablespoon rapeseed oil
- Seasoned Salt
- pepper
- 0.5 teaspoon ½ turmeric
- 0.5 ½ bowl cress
Print Recipe
Pin Recipe Instructions
- Clean the cauliflower and cut into florets. Cook in a little salted water for 5 - 6 minutes until al dente. Meanwhile, peel and roughly grate the carrots.
- Briefly sweat the carrots in the butter, add the cauliflower. Mix the mustard, milk and cream and add to the vegetables. Bring to the boil briefly. Season to taste with salt, pepper and turmeric. Serve sprinkled with cress.
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