Cauliflower – Carrots – Mince Casserole

by Editorial Staff

Summary

Prep Time 30 mins
Total Time 30 mins
Course Main Course
Cuisine European
Servings (Default: 3)

Ingredients

  • 1 head cauliflower
  • 250 g carrot (s), diced (frozen)
  • 500 g potato (s)
  • 300 g minced meat, mixed
  • 0.25 liter ¼ milk
  • 0.25 liter ¼ vegetable stock (cauliflower cooking water)
  • 2 tablespoon flour
  • 2 tablespoon margarine
  • 1 egg (s)
  • 1 onion (s), diced
  • salt and pepper
  • nutmeg
Cauliflower – Carrots – Mince Casserole
Cauliflower – Carrots – Mince Casserole
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Instructions

  1. Cook the whole cauliflower in salted boiling water. Peel and quarter the potatoes and cook them in salted water until just under cooked. Just before the end of the cooking time, add the diced carrots. Drain and drain all vegetables, collecting about 1/4 l of the cauliflower boiling water.
  2. Prepare a meat batter from the minced meat, egg, diced onion and the spices. Shape dumplings out of this as desired and fry in hot fat.
  3. Place the cauliflower head in the center of a baking dish. Spread the potatoes, carrots and dumplings around it.
  4. Sweat 2 tablespoons of flour in the frying fat, then deglaze with cauliflower boiling water and milk and bring to the boil. Stir well and season to taste as required. Pour the sauce over the prepared ingredients.
  5. Baked in a preheated oven at 200 ° C for approx. 30 minutes.
  6. Tips: The quantities can be adjusted to suit the taste, e.g. I always only use a few carrots because my son doesn`t like them. If you like to eat potatoes, you can also take a few more of them, etc. The amount of sauce should be adapted to the amount of ingredients.

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