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Jasmine Sohrakoff
Gratinated cauliflower stem
Potato-cauliflower puree from the oven with a crust of old cheese and almonds.
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Ingredients
Directions
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Peel the potatoes, cut into equal pieces and boil in water with salt in 15 min. Until done.
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Drain and stamp with the oil, cheese and milk to a smooth puree. Season with (freshly ground) pepper and possibly salt.
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Spread the cauliflower in as small as possible florets. Boil the cauliflower in water for 3 minutes. Drain and drain.
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Preheat the oven to 200 ºC. Grind the almond shavings, bread, the rest of the cheese and the oil into a crumb in the food processor.
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Heat the oil in a frying pan and fry the curry powder for 1 min on low heat. Add the cauliflower and cook for 5 minutes on medium heat.
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Cut the spring onion into thin rings and scoop the cauliflower through the mashed potatoes. Scoop in the baking dish and sprinkle with the almond cheese crumb.
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Put in the oven for about 20 minutes until the top is golden brown and crunchy.
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Nutrition
765Calories
Sodium35% DV845mg
Fat83% DV54g
Protein56% DV28g
Carbs13% DV38g
Fiber24% DV6g
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