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Cauliflower and potato mash
40 m active | 40 m total
Nutrition facts per serving:
  • Energy in kcal about 420
  • Fat about 23g
  • Carbohydrates about 34g
  • Protein about 15g
This is needed
This is needed for 4 people
Tools
  • Apron, Cooking spoon, Frying pan, Garlic press, Pan, Paring knife, Peeler, Teaspoon, Timer, Cutting board, Kitchen scales, Potato masher
And that's how it's done
And that's how it's done
Vegetables
Peel the potatoes, cut the potatoes and cauliflower into approx. 2 cm pieces. Cook the potatoes and cauliflower (uncovered) in boiling salted water for approx. 25 mins. until very soft. Drain the water, allow the residual moisture to evaporate by swirling the pan on the switched-off hob.
Mash
Mash the potatoes and cauliflower using a potato masher or fork, mix in the crème fraîche, season.
Crispy breadcrumbs
Roughly chop the parsley. Heat the oil in a non-stick frying pan. Add the breadcrumbs and parsley, press in the garlic, stir fry for approx. 3 mins., remove and set aside.
Fried egg
Heat a dash of oil in the same frying pan. Crack the eggs one at a time and slide into the pan, fry over a low heat for approx. 4 mins., season with salt. Serve with the mash. Sprinkle with the crispy breadcrumbs.