Roasted garlic and cauliflower stamp

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Preparation

250 g potatoes, mealy, medium-sized
350 g cauliflower
5 cloves of garlic, peeled
Peel and quarter the potatoes and put into the plastic perforated cooking tray. Wash the cauliflower, divide into small florets and put in the cooking tray with the potatoes and the garlic.
Place the cooking tray on the hardened glass dish in the cold cooking space. Steam.
Power-Steaming 100°C for 16 Mins
20 g butter, liquid
1 tbsp chives
Salt
Pepper
Finely chop the chives.
Transfer the steamed potatoes and cauliflower to a bowl. Put the steamed garlic aside. Mash with a potato masher and mix in the other ingredients. Season with salt and pepper.
2 tbsp olive oil
Lightly crush the steamed garlic, sauté in olive oil until golden brown and add to the mashed potato.
  • Hardened glass dish
  • Plastic perforated cooking tray ⅓ GN, depth 52 mm
Quantity Ingredient
350 g cauliflower
20 g butter
2 tbsp olive oil
Pepper
5 cloves of garlic
Salt
1 tbsp chives
250 g potatoes

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