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Cauliflower and carrot vegetables in mustard cream

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Ingredients for 4 servings:

  • 1 head of cauliflower
  • salt water
  • 2 carrots
  • 200 ml cream
  • 200 ml milk
  • 2 tbsp mustard
  • 40 g butter
  • 1 tbsp rapeseed oil
  • herbal salt
  • pepper
  • ½ tsp turmeric
  • ½ bowl of cress

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

Clean the cauliflower and divide it into florets. Cook in a little salted water for 5-6 minutes until al dente. Meanwhile, peel and coarsely grate the carrots. Briefly sauté the carrots in butter, then add the cauliflower. Combine the mustard, milk, and cream and add to the vegetables. Bring to a boil. Season with salt, pepper, and turmeric. Sprinkle with cress to serve.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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