Capuchin with homemade piccalilli

Name: Capuchin with homemade piccalilli
Cook time: 40 min
Total time: 40 min
Yield: 4
Cuisine: Dutch
Ingredients: 1 duopack bacon cubes 250 g; 100 g baking flour in small florets; winter carrot (a 250 g), in cubes of 1 cm; 200 ml White wine vinegar; 3 tl ground turmeric (koenjit) jar 44 g; 3 tl ginger syrup; 3 tl sugar; 60 g all in one pack of 200 g; 100 g sweet pickle in cubes of 1 cm; 75 g silver onion; 2 el mustard jar of 215 g; 3 pots young capuchins a 330 g

A tasty Dutch recipe. The main course contains the following ingredients: meat, bacon cubes (250 g), cauliflower (in small florets), winter carrots ((a 250 g), in cubes of 1 cm), white wine vinegar, ground turmeric (koenjit) (jar 44 g ), ginger syrup, sugar, all-tie (packet of 200 g), sweet-pickle gherkin (in cubes of 1 cm), silver onions, Dijon mustard (pot of 215 g) and young capuchins (a 330 g).

Ingredients

Directions

Put the bacon cubes in a pan and cook on low heat for 30 minutes.
Take them out of the pan and keep them separate.
Do not throw away the grease.
In the meantime, cook the cauliflower florets and the cubes of winter carrots in approx.
5 minutes.
Bring 250 ml of water, the vinegar, the turmeric, the ginger syrup and the sugar to a boil in a pan.
Sprinkle the all-tie while stirring.
Allow to bind and turn the fire down.
Add the cauliflower, the winter carrot, the pickles and the silver onions, remove the pan from the heat and allow to cool.
Season with the mustard and pepper and salt.
Heat the capuchin according to the instructions on the pot.
Heat a pan and fry the bacon.
Melt the bacon fat.
Serve the capuchin with the bacon, the bacon fat and piccalilly to taste.
Tasty with green lettuce and fried onion rings..