John Myers
Contents
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Ingredients
- 400 g Cauliflower fresh
- 100 g Chestnuts pre-cooked and peeled
- 2 Sweet potatoes
- 1 Shallot
- 1 Clove of garlic
- 50 ml Port white
- 100 ml Vegetable broth
- 100 g Silken tofu
- 2 Knife point Turmeric
- 0,5 tsp Sweet paprika
- 1 pinch Pimento
- 1 tsp White wine vinegar
- 0,5 tsp Sugar
- 2 tbsp Chopped parsley
- Oil
Instructions
- Cut the cauliflower into slices. Salt, set aside.
- Chop the shallot and garlic and sauté in a little oil until translucent. Deglaze with port wine and simmer for 1 minute. Add the spices and broth and simmer for 5 minutes.
- During this time, fry the cauliflower slices in a little oil over medium heat in a large pan for 5 minutes.
- Remove the sauce from the heat and add the silken tofu. Puree finely. Season with vinegar and sugar and keep warm. Do not boil anymore!
- Add the chestnuts to the cauliflower and fry for another 5 minutes. Mix with parsley.
- In addition, cook the peeled and thickly sliced sweet potatoes in a little salted water.
Nutrition
Serving: 100gCalories: 75kcalCarbohydrates: 9.6gProtein: 3.9gFat: 1.5g
