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Richard Oberholtzer
Roasted cauliflower with sweet-mashed potatoes
Roasted cauliflower florets with sweet potato mash, celery, bratwurst and hazelnuts.
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Ingredients
Directions
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Preheat the oven to 200 ° C.
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Bring a generous pot of water to the boil. Meanwhile, halve the cauliflower florets and cut the larger florets into quarters.
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Scoop with the oil, zhug and possibly salt and spread over a baking sheet covered with parchment paper.
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Roast the cauliflower for about 15 minutes in the middle of the oven. Chop the hazelnuts roughly and add the last 5 minutes to the cauliflower and scoop.
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Meanwhile, peel the sweet potatoes and cut into equal pieces. Add them, if the water boils, with possibly some salt. Cook in 10 min. Until done.
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In the meantime, heat the oil in a frying pan and fry the sausages on low heat for 15 minutes around golden brown and done.
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Drain the potatoes, but collect 1 cup of cooking liquid. Puree the puree pestle into a coarse puree.
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Add approx. 100 ml of cooking liquid until it is smooth. Season with pepper.
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Cut the celery finely and scoop through the puree. Spread the puree, sausages and roasted cauliflower with hazelnuts over the plates.
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Nutrition
710Calories
Sodium20% DV480mg
Fat62% DV40g
Protein56% DV28g
Carbs18% DV54g
Fiber44% DV11g
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