John Myers
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Casserole: Mince Cauliflower Carrots
The perfect casserole: mince cauliflower carrots recipe with a picture and simple step-by-step instructions.
- 500 g Mixed minced meat
- 1 smaller Cauliflower fresh
- 4 piece Carrots
- 2 piece Onions
- 250 ml Milk
- 2 tbsp Herbal processed cheese
- Salt and pepper
- 0,5 tsp Thyme freeze dried
- 1 tbsp Margarine
- 1 tbsp Flour
- 150 g Grated cheese
- Curry powder
- Sweet paprika powder
Preparation:
- First we peeled the carrots and cut them into slices. Then cut the cauliflower into florets. Chop the onions into small pieces.
Preparation:
- First, the cauliflower florets are boiled in salted water for about 5 minutes. After these 5 minutes, add the carrot slices and then cook for another 5 minutes. Should still have bite. Keep approx. 200 ml of the cooking water (needed for the roux).
- Now heat some oil in a pan and fry the onions with the minced meat. Season well with salt, pepper and thyme.
- Grease a casserole dish and then layer the vegetables and minced meat in it alternately.
- Now add 1 tablespoon of margarine to the pan, let it melt. Then add 1 tbsp flour and stir well so that there are no lumps. Pour around 150-200 ml of vegetable stock and make a roux. Simmer for about 10 minutes so that the flour taste is gone.
- Season well with pepper and salt. Then add the processed herb cheese and bring to the boil.
- Now we tip the processed cheese sauce over the casserole and sprinkle the whole thing with the grated cheese. This time we had Emmental (Gouda is also possible, or if you like, Parmesan).
- Bake in a preheated oven to 200 ° C or 180 ° C fan oven until the desired degree of browning is achieved.
- Put on the preheated plate and just enjoy.
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