John Myers
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Cauliflower, Pumpkin, Tomato, Cheese and Meat Cheese Quintet
The perfect cauliflower, pumpkin, tomato, cheese and meat cheese quintet recipe with a picture and simple step-by-step instructions.
- 0,5 Cauliflower [rest]
- 200 g Hokkaido pumpkin wedges [leftovers]
- 1 Tomato
- 80 g Grated Emmental
- Meat loaf
- 2 Onion
- Nutmeg, paprika, salt, pepper
- 1 tsp Dried tarragon
- Mustard, cornstarch
prepare, if not done the day before
- Cut cauliflower into florets -.-.-.-.- Cut pumpkin wedges into cubes -.-.-.- Tomato drained and cut into slices -.-.-.- Onions in wedges -.-.-.- Meat cheese cut into thin slices -.-.-.- Preheat oven 150 °
prepare
- Balance cauliflower in salt and nutmeg water for 10 minutes – add the pumpkin after 5 minutes (should still be aldente)
- Pour through a sieve – collect the stock with the onion wedges and continue to simmer
- Place the cabbage and pumpkin in a greased baking dish -.-.-.- with the meat cheese and tomatoes -.-.-.- sprinkle with the cheese
- Gratinate in the oven for 15 minutes until the cheese has run
- Meanwhile stir the mustard and tarragon into the broth -.-.-.- bind with the cornstarch (alternatively flour butter)
serve
- Serve with fried potatoes or potato salad
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