Preparation: 40 min.
Creamy puree of parmesan cauliflower steak, sautéed mushrooms and crispy savoy cabbage
From Ik eet zo graag 2
Ingredients for
-
+
-
+
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 mushrooms, mixed
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 parmesan cheese, grated
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
Order online
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
Discover the book