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Cauliflower Paprikash with Mashed Potato-Goats’ Cheese Gr

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CATEGORY CUISINE TAG YIELD
Grains, Dairy Food networ, Food8 1 servings

INGREDIENTS

1 lg Mild onion; chopped
1 Clove garlic; crushed
1/2 ts Dried marjoram; crumbled
2 Carrots; peeled and chopped
2 Red peppers; stemmed, seeded,
; peeled and chopped
2 Sundried tomatoes; chopped (use (2 to
3)
; scissors)
1 tb Paprika
1 1/4 pt Stock; (700ml)
4 fl (100ml) dry vermouth
1 Cauliflower; trimmed and
; seperated into
; florets
1 Box; (1/2 pint/300ml)
; passata
Salt and freshly ground black pepper
1 1/2 oz Ricotta cheese; (40g)
1 kg Baking potatoes; (2 lb)
1 bn Spring onions; (about 9)
300 ml Stock; (1/2 pint)
1 150 gram car medium-fat goats' cheese; (5oz)
4 tb No-fat fromage frais
3 tb Grated parmesan cheese
6 tb Skimmed milk; about
Salt and freshly ground pepper

INSTRUCTIONS

CAULIFLOWER PAPRIKASH
POTATO AND GOAT'S CHEESE GRA
First for the gratin: Peel and quarter the potatoes and steam over
boiling water until very tender, about 20 minutes. Drain very well
and mash. Preheat the oven to gas mark 6/ 200°C/400°F.
While the potatoes are steaming, trim and slice the onions, crush the
garlic, and saut. them in the stock until they are very tender and the
liquid is gone.
Combine the goats' cheese, fromage frais and Parmesan in the food
processor or blender and process until very smooth.
Beat the onions, cheese mixture and salt and pepper into the potatoes.
Spread in a 30 x 20 x 5cm (12 x 8 x 2 inch) gratin dish and drizzle
evenly with half the milk. Bake uncovered for 15 minutes, then turn
on the grill, drizzle with the remaining milk, and grill for 2
minutes or so, until speckled with brown.
For the cauliflower paprikash:Combine the onion, garlic, marjoram,
carrots, peppers, sun-dried tomatoes, paprika, 1 pint of stock
(570ml) and vermouth in a flameproof casserole dish. Cover and boil
for 5-7 minutes. Uncover and simmer until the vegetables and paprika
are gently frying in their own juices.
Sitr in the cauliflower, passata, remaining 1/4 pint (150ml) stock
and salt and pepper to taste. Simmer, partially covered, for 20-30
minutes, stirring occasionally, until the cauliflower is very tender.
Put the ricotta in a blender or processor with a few spoonfuls of the
sauce and pur.ee. Stir this creamy pur.e back into the casserole, and
bring back up to simmer. Adjust the seasoning.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.

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