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Cauliflower and potato stew

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Ingredients for 4 servings:

  • 1 cauliflower
  • 6 potatoes
  • 1 can of tomatoes (pieces)
  • Salt
  • pepper
  • 50 g Parmesan, grated (more or less to taste)
  • Nutmeg, grated
  • Vegetable broth, instant

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Clean the cauliflower and cut it into small pieces. I always soak the cauliflower in salted water for half an hour. Peel and quarter the potatoes. Layer the potatoes and cauliflower in a pot. Season with salt, pepper, nutmeg, and the vegetable stock. Add a little water and the tomatoes and cook over medium heat until the vegetables are tender. Finally, sprinkle in the Parmesan cheese.

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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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