Veggies

Cauliflower Mac&Cheese

Ingredients:

  • 200 g macaroni
  • 1 cauliflower
  • 3 tbs white flower
  • ~1/2 l milk
  • 50 g butter
  • 100 g grated cheese
  • salt, pepper, mustard, nutmeg

Start by cooking the macaroni, adding cauliflower florets for the last 3-4 minutes.
To prepare cheese sauce, melt the butter in a pot, and add spices. Keep stirring and add flower one spoon at a time. Let brown for about 60 seconds. Add milk while keeping stirring, then reduce heat. Once thickened, add half of the cheese.
Place strained macaroni mixed with cauliflower in a casserole dish, add sauce and carefully mix in. Cover with remaining cheese, and briefly finish off at high temperature (200 °C) in the oven.

Colcannon (mashed potatoes & cabbage)

Ingredients:

  • 5 potatoes
  • 1/2 head of cabbage
  • 1 onion
  • 1/4 l milk
  • salt, pepper, nutmeg
  • butter (optional)

Boil potatoes in salted water until soft. Meanwhile, finely slice the cabbage and chop the onion. Bring about 50 ml of water to a boil, then add onions and cabbage. Boil for a minute, then cover and simmer for about 8 - 10 minutes (don't over-boil). Mash potatoes, then add boiled cabbage. Heat milk and mix with spices, and mix in with potatoes. Just before serving, add butter.

Cauliflower Soup

Ingredients:

  • 1 large onion
  • 1 clove of garlic
  • 1 potato
  • 1 small cauliflower (1/2 large)
  • 400 ml milk
  • 700 ml vegetable broth (or water + broth cubes)
  • salt, pepper, nutmeg
  • 50 g grated cheese

Chop the onion and garlic, and fry in a bit of oil. When done, add chopped potato and broken up cauliflower. Fill up with broth and milk. Bring to a boil, then add spices to taste and let simmer until the cauliflower is soft and the potato has almost disintegrated (about 30 minutes).

Blend the soup in a blender or using a handheld blender for a smooth texture. Leave a small amount of soup aside for a more substantial soup. Stir in cheese and quickly bring to a boil one last time before serving.

Pumpkin Soup

Ingredients:

  • 2 large onions
  • 1 clove of garlic
  • 3 carrots
  • 2 sticks of celery
  • 1 potato
  • 1 pumpkin (about 750 g)
  • 400 ml milk
  • 700 ml vegetable broth (or water + broth cubes)
  • salt, pepper, nutmeg, bay leave
  • 100 g sour cream (optional)

Chop the onion and garlic, and fry in a bit of oil. Add chopped carrots, celery and potato, and fry for a few minutes before adding pumpkin. Fill up with broth and milk, bring to a boil, then add spices to taste and let simmer until the pumpkin is disintegrating (about 30 minutes).

Place in blender and puree to a smooth texture, reheat, and fold in sour cream just before serving.