Cauliflower with Meatballs and Potatoes in Light Sauce
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Cook Time | 25 mins |
| Total Time | 1 hr 10 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 head cauliflower
- 5 medium potato (s)
- 400 g minced meat, mixed
- Salt and pepper
- paprika powder, noble sweet
- 2 medium onion (s), diced into small pieces
- 250 ml milk
- 150 g cream cheese
- 2 tablespoon, heaped butter
- 2 tablespoon, heaped flour
- 1 bunch parsley
- some nutmeg
- 1 squirt lemon juice
- Fat for frying
- Broth, granulated
Print Recipe
Pin Recipe Instructions
- Wash the cauliflower and cut into florets. Peel the potatoes and cut them into large cubes. Put both in a saucepan, cover almost with water, add plenty of salt and cook for about 15 minutes.
- In the meantime, season the mince with salt, pepper and paprika and knead with a finely diced onion. Shape into small balls and fry in fat in a large pan with a high rim (I use a coated wok pan).
- Drain the cauliflower and potatoes and collect 300 to 400 ml of the cooking liquid. Season this cooking liquid with broth to taste and add the milk.
- Remove the meatballs from the pan and sauté the rest of the finely diced onion in the butter with a little sugar and salt until translucent. Now add the flour to the onions, stir and add the prepared broth / milk to this roux. Make a creamy sauce while stirring constantly. Stir in the cream cheese and season to taste with salt, pepper, nutmeg and a squeeze of lemon. Stir in the cauliflower, potatoes, meatballs and sliced parsley. Briefly heat up again and then enjoy.
- The same preparation is also possible with asparagus, kohlrabi, leek or broccoli.
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