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Cauliflower – Carrots – Vegetables

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Ingredients for 2 servings:

  • 1 cauliflower
  • 4 large carrots
  • 1 stalk(s) leek
  • 300 ml vegetable stock
  • 4 tbsp sour cream
  • salt and pepper
  • Garlic
  • lots of curry powder

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

with lots of curry! 2 PP for WWers!

Divide the cauliflower into small florets, peel the carrots, and slice roughly the size of the florets. Slice the leek into rings. Cook the vegetables in the broth until al dente. Stir in the sour cream and remove the pan from the heat. Season generously with the spices and serve. This dish goes especially well with shrimp skewers or chicken steaks! It’s a quick, light, and colorful dish for a small price!

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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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Cauliflower – Carrots – Vegetables