Preparation: 40 min.
Creamy puree of parmesan cauliflower steak, sautéed mushrooms and crispy savoy cabbage
From Ik eet zo graag 2
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Ingredients for
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0.5 Cauliflower
1 Cauliflower
1.5 Cauliflower
2 Cauliflower
2.5 Cauliflower
3 Cauliflower
3.5 Cauliflower
4 Cauliflower
4.5 Cauliflower
5 Cauliflower
200 g mushrooms, mixed
400 g mushrooms, mixed
600 g paddenstoelen, gemengd
800 g mushrooms, mixed
1 kg mushrooms, mixed
1.2 kg mushrooms, mixed
1.4 kg mushrooms, mixed
1.6 kg mushrooms, mixed
1.8 kg mushrooms, mixed
2 kg mushrooms, mixed
10 g Parmesan cheese, grated
20 g Parmesan cheese, grated
30 g Parmesan cheese, grated
40 g Parmesan cheese, grated
50 g Parmesan cheese, grated
60 g Parmesan cheese, grated
70 g Parmezaanse kaas, geraspt
80 g Parmesan cheese, grated
90 g Parmesan cheese, grated
100 g Parmesan cheese, grated
0.5 handful of Pine nuts
1 handful of Pine nuts
1.5 handfuls of pine nuts
2 handfuls of pine nuts
2.5 handfuls of pine nuts
3 handfuls of pine nuts
3.5 handfuls of pine nuts
4 handfuls of pine nuts
4.5 handfuls of pine nuts
5 handfuls of Pine nuts
0.5 Savoy cabbage leaf
1 Savoy cabbage leaf
1.5 Savoy cabbage leaves
2 Savoy cabbage leaves
2.5 Savoy cabbage leaves
3 Savoy cabbage leaves
3.5 Savoy cabbage leaves
4 Savoy cabbage leaves
4.5 Savoy cabbage leaves
5 Savoy cabbage leaves
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About this recipe
You can never get enough of this kind of dish: exceptionally delicious and full of flavor. But I admit: it takes a little more work.
You can read the full recipe on page 146 from Ik eet zo graag 2
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