Flower Isotto with Peas and Mushrooms
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 10 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 5) |
Ingredients
- 1 ½ kg cauliflower
- 5 shallot (s)
- 5 clove (s) garlic
- 500 g peas
- 500 g mushrooms
- 3 tablespoon olive oil
- 4 tablespoon water
- salt and pepper
- 100 g parmesan, rated
- 5 tablespoon crème fraîche
- 3 tablespoon, heaped herbs, fresh
Print Recipe
Pin Recipe Instructions
- Finely dice the shallots and garlic. Halve the cauliflower and cut very finely. Clean and chop the mushrooms.
- Fry the shallots and garlic in a pan, then add the cauliflower and stir. Add the peas and mushrooms and season with salt and pepper. Add the water and let everything simmer for another 3 minutes. Mix in the parmesan and crème fraîche.
- Spread the flower isotto on plates and serve with fresh herbs as desired.
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