Filter
Reset
Sort ByRelevance
JustJen
Fried cordon bleu with puree and lukewarm cauliflower salad
Cordon bleu with puree and a salad of cauliflower, arugula and capers.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Boil the potatoes in water with a little salt in about 20 minutes until done. Drain and puree with the milk, butter and mustard. Season with salt.
-
In the meantime, heat the oil in a frying pan and fry the cordon bleus on low heat for about 10 minutes until golden brown and done. Times regularly.
-
In the meantime, cut the cauliflower into small florets and boil 5 minutes in water with salt until al dente. Drain and drain well.
-
Let the capers drain and absorb 2 cubits of liquid. Mix the moisture with the oil and pesto into a dressing.
-
Spoon the cauliflower with the arugula and capers and drizzle with the dressing. Serve with the puree and a cordon bleu.
Blogs that might be interesting
-
30 minMain dishpotatoes, leeks, plaice toilet, salt and pepper, grilled peppers, butter or margarine, dry white wine, fish bouillon tablet, all-in-one,plaice rolls with leek
-
25 minMain dishonion, garlic, paprika mix, wholegrain penne, traditional olive oil, ground fennel seed, vega finely chopped, passata di pomodoro, arugula,pasta with paprika and tomato sauce with vegagehakt
-
25 minMain dishchicken breast, ketjapmarinademanis, multigrain rice, sunflower oil, garlic, endive, coconut milk, peanuts unsalted,endive with chicken skewers
-
15 minMain dishpeanut oil, Thai red curry powder (Original spices by Jonnie Boer), Thai stir-fry mix, coconut milk, fresh pangasius flakes, cucumber, lime, salted peanuts, sweet chilli sauce, 1 minute basmati rice,vegetable curry with fish
Nutrition
275Calories
Sodium0% DV1.080mg
Fat14% DV9g
Protein66% DV33g
Carbs3% DV10g
Fiber32% DV8g
Loved it