Cauliflower – Carrot – Minced Meat Casserole

Ingredients for 3 servings:

• 1 head of cauliflower
• 250 g carrot(s), diced (frozen)
• 500 g potatoes
• 300 g minced meat, mixed
• ¼ liter of milk
• ¼ liter vegetable broth (cooking water from the cauliflower)
• 2 tbsp flour
• 2 tbsp margarine
• 1 egg(s)
• 1 onion(s), diced
• salt and pepper
• nutmeg

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

with potatoes, a complete meal

Cook the cauliflower whole in boiling salted water. Peel and quarter the potatoes, and boil in salted water until almost tender. Just before the end of the cooking time, add the diced carrots. Drain all of the vegetables and let them drain, reserving about 1/4 l of the cauliflower cooking water. Make a meat dough from the minced meat, egg, diced onion, and the spices. Form dumplings as desired and fry in hot fat. Place the head of cauliflower in the center of a baking dish. Arrange the potatoes, carrots, and dumplings around it. Sauté 2 tablespoons of flour in the frying fat, then deglaze with the cauliflower cooking water and milk and bring to a boil. Stir well and season to taste. Pour the sauce over the prepared ingredients. Bake in a preheated oven at 200°C for about 30 minutes. Tips: The quantities can be adjusted to suit your taste; for example, I always use very few carrots because my son doesn’t like them. If you like potatoes, you can add a few more, etc. The amount of sauce should be adjusted to the amount of ingredients.