Cauliflower in Cream Sauce for Children
Nutritional values
(Percentage of daily recommendation)
| Calorie | 424 cal. | (20 %) | ||
| Protein | 20 g | (20 %) | ||
| Fat | 22 g | (19 %) | ||
| Carbohydrates | 35 g | (23 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 17.1 g | (57 %) |
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 0.6 μg | (3 %) | ||
| Vitamin E | 1.2 mg | (10 %) | ||
| Vitamin K | 180.1 μg | (300 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 9 mg | (75 %) | ||
| Vitamin B₆ | 1.3 mg | (93 %) | ||
| Folate | 292 μg | (97 %) | ||
| Pantothenic acid | 5.9 mg | (98 %) | ||
| Biotin | 15.5 μg | (34 %) | ||
| Vitamin B₁₂ | 0.7 μg | (23 %) | ||
| Vitamin C | 344 mg | (362 %) | ||
| Potassium | 2,012 mg | (50 %) | ||
| Calcium | 203 mg | (20 %) | ||
| Magnesium | 112 mg | (37 %) | ||
| Iron | 3.8 mg | (25 %) | ||
| Iodine | 15 μg | (8 %) | ||
| Zinc | 2.3 mg | (29 %) | ||
| Saturated fatty acids | 12.4 g | |||
| Uric acid | 286 mg | |||
| Cholesterol | 53 mg | |||
| Complete sugar | 16 g |
Ingredients
- Ingredients
- 4 medium sized potatoes
- salt
- 1 onion
- 1 Tbsp butter
- 1 Tbsp Pastry flour
- 200 milliliters Vegetable broth
- 200 milliliters Whipped cream
- 2 medium sized Cauliflower
- 1 small carrot
- 100 grams grated Mozzarella
- 1 handful Chives
- 2 black Olives (pitted)
- Nutmeg
- 1 tsp lemon juice
Preparation steps
Peel potatoes and boil in a pot of salted water for about 25 minutes until done.
Peel onion and chop finely. Melt butter in a pan and saute onions until translucent. Sprinkle with flour sprinkle, stir and allow to foam. Add broth and cream to the pan while stirring with a whisk. Boil down over low heat for about 10 minutes until creamy.
Meanwhile, rinse cauliflower and cut into 12 equal pieces. Add to a large steamer (or two smaller steamers) and cook for about 10 minutes.
Peel carrot and cut into thin slices. Add mozzarella to the sauce and let it melt over low heat. Rinse chives and cut into rolls. Cut olives into small pieces.
Season the sauce with salt, nutmeg and lemon juice. Stir in the chives. Transfer to plates and place two pieces of cauliflower on top. Cut potatoes in half and place as a sheep head in front of cauliflower. Add carrots as ears and attach olives as an eye on potatoes. Indicate a nose with a small swab of sauce and serve the sheep flock.
Serve if desired with lettuce.
