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NIEMEIER
Ribeye with cauliflower and cheese sauce
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Ingredients
Directions
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Cook the potatoes in water with salt. Cook the cauliflower florets in approx. 7 minutes until al dente.
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Melt 25 grams of butter, add the flour and cook for 1 minute while stirring. Keep stirring and add the milk bit by bit until a bound sauce is formed. Let the cheese melt in the sauce while stirring and season with nutmeg.
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Sprinkle the ribeye with salt and pepper. Heat the rest of the butter and fry the ribeyes 2-3 minutes per side. Take them out of the pan.
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Add a dash of broth to the shortening and stir to a gravy. Serve the cooked potatoes with the meat and gravy.
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Place the poured cauliflower florets in a warm dish and pour the cheese sauce over it. Sprinkle with pepper.
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Nutrition
890Calories
Sodium0% DV0g
Fat72% DV47g
Protein106% DV53g
Carbs19% DV58g
Fiber0% DV0g
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