Cauliflower with curry

Ingredients for 4 servings:

• 1 m.-large cauliflower, quartered
• 1 large carrot(s), thinly sliced
• 1 pinch of salt
• 2 cups water
• 50 g butter
• 1 tsp, heaped curry powder
• 2 tsp, heaped chicken broth, instant
• 2 tbsp flour
• 1 cup(s) milk

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 40 minutes

Cook the vegetables in 2 cups of water with a pinch of salt for about 20 to 25 minutes until soft. The vegetables will not be completely covered with water, so keep the lid on. For the sauce, heat the butter in a small saucepan. Sprinkle the curry powder and chicken stock over the top and sweat briefly. Add the flour and stir in. Wait a few seconds, then slowly stir in the milk, stirring constantly with a whisk. Now stir this thick sauce into the vegetables in the pan. Bring back to a boil briefly. The stock in the pan will thin the thick sauce again. Stir with a wooden spoon to break up the soft vegetables, resulting in a mushy, chunky vegetable side dish. Goes well with veal steaks or roast chicken.