Pudding vegetables

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Ingredients

  • For the Pudding Cauliflower: 300 g
  • Potato: 500 g
  • carrots: 2
  • tomatoes: 2
  • cucumber: 1
  • beet (already cooked): 1
  • lettuce: ½
  • salsa: 2 tablespoons
  • Sauce, salsa: 1 tablespoon
  • Cream: 1,5 dl
  • Mayonnaise: 1,5 dl
  • vinegar: 1 tablespoon

Directions

Wash and boil the cauliflower, carrot and potato. Allow to cool and cut off the sprigs of cauliflower and carrots and potatoes in small cubes of the same size. Book the leftovers to make a puree.

To prepare the sauce, mixing all the ingredients indicated. Mix two tablespoons of this sauce with the remnants of the cooked vegetables, crushing them to make a puree. Cut the tomatoes into slices and fill the bottom of a bowl of pudding. Cut the cucumber and place a layer on top of the tomatoes, leaning against the wall of the way.

Throw carefully sprigs of cauliflower on the side of the cucumber and over the carrot, cut. Cut beet also in cubes and pour over the top of the carrot. Drizzle with two tablespoons of the sauce. Make a new layer of cauliflower and above put the mashed vegetables. Ahab with the remaining slices of cucumber. Compress slightly vegetables, for which the pudding is well firm.

Cover and bake in the refrigerator for 10 minutes. Then unmold with careful not to break. Place in a large dish, decorated with the lettuce cut into julienne and the potatoes into cubes around, sprinkled with chopped parsley. You can serve, taking the sauce left over in a gravy boat.

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