Merguez on cauliflower-potato puree with shallot relish
- 100 g shallots
- 2 EL s pan> olive oil
- 2 EL Sugar
- 3 EL white wine vinegar
- Salt and pepper
- span> cinnamon
- 1 span> (approx. 800 g) Cauliflower
- 400 g Potatoes
- 6–8 Merguez ( Lamb sausage; approx. 80 g each)
- 150–200 span> ml Milk
- 1–2 EL Lemon oil (Delicatessen shops)
- Nutmeg span>
60 minutes
span> very easy
- 1.
- For the shallot relish, peel the shallots and dice them finely. Heat 1 tablespoon of oil, sauté shallots in it until translucent. Sprinkle with sugar and caramelize until golden. Deglaze with vinegar and 3–4 tablespoons water, bring to the boil and simmer for 5–6 minutes.
- 2.
- Season with salt, pepper and 1 pinch of cinnamon. Let cool down.
- 3.
- Clean and wash the cauliflower and cut into florets. Peel, wash and cut the potatoes into large pieces. Cover and cook with the cauliflower in salted water for about 20 minutes.
- 4.
- Pierce the sausages several times. Heat 1 tablespoon of oil in a pan. Fry the sausages all around for 6–8 minutes.
- 5.
- Drain the potatoes and cauliflower. Pour in milk, heat and mash everything. Stir in lemon oil. Season to taste with salt, pepper and nutmeg. Serve everything.
1 person approx:
- 620 kcal li>
- 26 g protein
- 43 g fat
- 27 g carbohydrates
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