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Cauliflower tumbbals with green sauce
 
 
8 ServingsPTM30 min

Cauliflower tumbbals with green sauce


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Directions

  1. Soak the gelatin in plenty of cold water.
  2. Start with the sauce and blanch the spinach and parsley leaves for 30 seconds in boiling water with salt.
  3. Drain, rinse cold water, drain and pat dry.
  4. Heat the oil and fry the shallots for 2 minutes.
  5. Fry the spinach and parsley for 1 minute.
  6. Add 300 ml of the stock and puree into a sauce.
  7. Season with salt and pepper and put in the refrigerator.
  8. Bring the rest of the stock to the boil for the timbals and cook the cauliflower florets 3-4 minutes.
  9. Puree the cauliflower together with the stock.
  10. Squeeze the gelatine and mix through the slightly cooled cauliflower puree.
  11. Beat the butter through the cauliflower puree with a hand blender (or in a food processor) and pour in the whipped cream, lemon juice, salt and pepper.
  12. Rinse the molds with water and fill them with the puree.
  13. Allow to set in the refrigerator for about 2 hours (this can also be done a day in advance).
  14. Dip the molds briefly in hot water, turn the timbale on plates and pour the green sauce around it.

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Nutrition

440Calories
Sodium0% DV0g
Fat66% DV43g
Protein14% DV7g
Carbs2% DV5g
Fiber0% DV0g

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