Cauliflower casserole with baked potatoes
Ingredients for Cauliflower casserole with baked potatoes
| Amount | Ingredient |
|---|---|
| 350 grams | Cauliflower |
| 100 grams | Carrots |
| 2 tbsp | Butter |
| 1 tbsp | Flour |
| something | Chives |
| 200 ml | Milk |
| something | Salt and pepper |
| 3 tsp | Curry powder |
| 3 Schb | Tilsit |
| 350 grams | Potatoes |
| 1 no | Garlic |
| 1 pc | Chili pepper |
| 100 ml | Olive oil |
Cauliflower casserole with baked potatoes Directions
Clean the potatoes, cut into narrow columns. Place on a baking sheet at 180 ° C for about 45 minutes.
Share in the meantime, the cauliflower into small florets. Carrots into slices and parboil both about 10 minutes in salt water. The vegetables join them in a greased casserole dish.
Melt the butter in a small saucepan and melt over medium heat and add the flour while stirring. Then pour in the milk and again stir well. Chives, salt, pepper and curry powder to add. If necessary, maybe even taste a little instant vegetable broth. Once the sauce thickens slightly, give this over the vegetables. The casserole and cover with the Tilsit in about 20 minutes in the oven at 180 ° C bake.
In the meantime, chop the garlic and chop the chilli small very small. Both the olive oil and let something drag. After the end of cooking the potato wedges with spiced oils mix and sprinkle with some salt. The casserole into pieces and serve with the potatoes.
