Cauliflower With White Sauce, Boiled Potatoes And Hashed
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Dutch | 4 | Servings | |
INGREDIENTS
| 6 | Potatoes, depends on the | |
| size. Use floury cooking | ||
| ones about | ||
| 1 | Cauliflower | |
| 1 | t | Nutmegpowder. |
| Beef | ||
| 2 | Onions | |
| 1 | c | Water, for the sauce |
| 1 | c | Water for the hashed meat. |
| Some flour | ||
| 6 | Bay-leaves | |
| Salt | ||
| Pepper | ||
| minutes. |
INSTRUCTIONS
Start with the beef. Cook it with the onions, rub it with pepper, and when it is crispy on both sides, sprinkle salt over it. Add the water and the bay-leaves. Cover the pan with the lid, turn the heat very low, and let it simmer for at least 2 hours. Turn it now and then, sprinkle it, and add some water when it cooks dry. There has to be a lot of gravey (Dutch!) in it. We cook this on a stove (like everything), but I am sure it can be done in an oven as well. Peel the potatoes, and cut them in 4 parts. (remove the black spots + the sprouts as well). Remove the green and the stalks from the cauliflower, and make not too small "roses", as we call it. Don't chop it. Boil the potatoes in water + some salt. It needs about 20 minutes, before ready. When floury potatoes are used, don't add too much water, ± till they are half covered. Mind that they don't burn. When the water boils, turn the heat down, let it cook on low heat. Put the cauliflower in a pan and pour water, till everything is covered. Add some salt. Let it boil on low heat for about Make the sauce this way: pour 3 tablespoons oil in a pan.(for example sunflower oil.) add 3 tablespoons flour and stir. Put it on the stove and cook it quickly. When this is well mixed and warm, add one cup water, stir again. add some salt. This sauce has to be nice creamy. It must be possible to pour it. Not too thin!! When the cauliflower is ready, pour off the water, put it on a plate and pour the sauce over it. Sprinkle the nutmeg on top of it. Eat the poatoes, cauliflower and meat together, but not mashed or mixed. Pour the gravey of the meat over the potatoes. NO MATTER WHAT I TOLD YOU: THIS IS GREAT!!! I CONSIDER TO COOK IT TOMORROW FOR DINNER. DELICIOUS!! Posted to JEWISH-FOOD digest by Annice Grinberg <VSANNICE@WEIZMANN.WEIZMANN.AC.IL> on Nov 04, 98, converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 86
Calories From Fat: 43
Total Fat: 5g
Cholesterol: 13mg
Sodium: 467.3mg
Potassium: 133.7mg
Carbohydrates: 9.6g
Fiber: 1.4g
Sugar: 3.6g
Protein: 1.9g