Ingredients
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Method
-
Preparation
Break the cauliflower into florets and wash thoroughly. Peel the potato and dice it.
10 min -
Cooking
Simmer the cauliflower and potato in salted water until tender, taking care that they do not fall apart.
15 min -
Preparing the thickening
Mix the sour cream with the flour until smooth, so that you get a lump-free thickening.
3 min -
Thickening
Add the cooking liquid to the sour cream and flour mixture a little at a time to loosen it, then pour it back into the főzelék and stir until it thickens.
5 min -
Seasoning
Season with salt and stock powder if needed, but do so carefully, as the sour cream may already be salty.
-
Serving
Sprinkle with finely chopped parsley and serve immediately as a side dish or on its own.
| Nutrient | Total (4 servings) | 1 servings |
|---|---|---|
| Energy | No data | No data |
| Fat | No data | No data |
| of which saturates | No data | No data |
| Carbohydrates | No data | No data |
| Protein | No data | No data |
| Fibre | No data | No data |
An estimate calculated from the raw weight of the ingredients. Source: USDA FoodData Central.
Allergens and diets Based on the ingredients, it shows which common allergens the recipe contains and which diets it suits (e.g. gluten-free, dairy-free). For sensitive digestion, high-FODMAP and lactose-containing ingredients are listed separately. For information only; always check the actual products.
Contains: gluten, milk
For sensitive digestion: cauliflower, sour cream (lactose), flour (high-FODMAP or lactose-containing ingredients)
Unchecked ingredients: ételízesítő. Therefore no "free-from" label is shown.
The labels are based on ingredient names, for information only and not medical advice. With a severe allergy or condition, check the actual products and ask your doctor.
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