John Myers
Ingredients for 4 servings:
- 500 g potatoes, small, young, with skin
- 1 head of cauliflower
- 400 g mushrooms, brown
- 2 cloves garlic
- olive oil
- lemon juice
- salt and pepper
- Thyme, fresh
Instructions
Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes
also for leftover utilization
Scrub the small potatoes well and boil them with their skins in salted water for 20-25 minutes, then drain. Wash the cauliflower, divide it into florets, and pre-cook it in water or over steam for five minutes, then drain. Clean the mushrooms and leave them whole, then chop the garlic. First, fry the whole mushrooms in a large pan and let them shrink slightly. Halve the potatoes with their skins and add them to the pan with the cauliflower florets. Let them cook briefly and add the garlic. Brown everything for about five minutes, then season with salt and pepper and sprinkle with fresh thyme. Garnish with a little olive oil, a few squeezes of lemon juice, and a few thyme leaves. Serve with a green salad. Note: This recipe is intended as a main course, but the roasted potato pan also makes a great side dish.
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