Cauliflower casserole with turkey ragout recipe
Cauliflower Casserole with Turkey Ragout recipeThis article was published by: Matthew
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|500 g||potatoes, peeled and sliced|
|1 head(s)||cauliflower, in florets|
|500 g||turkey breast, finely diced|
|100 g||grated cheese (Cheddar or Gouda)|
|2 clove(s)||garlic, minced|
|salt and pepper|
|1 tbsp||tomato puree|
|150 ml||vegetable stock|
InstructionsCook the potatoes in salted water until done and cook the cauliflower florets in salted water for 10 minutes. Drain the vegetables.
In a pan heat the oil and sear the meat for 5 minutes. Stir in the onion, garlic and the marjoram and cook for 5 more minutes. Season with salt and pepper. Stir in the tomato purée, tomatoes and the stock. Cook over medium heat for 10 minutes. Season to taste with salt, pepper and paprika powder.
Preheat the oven to 175°C.
Divide the potatoes and the cauliflower in a buttered casserole dish. Pour over the ragout and sprinkle with the cheese. Bake for 20-30 minutes.
ca. 20 min
Cooking / Baking Time:
ca. 1 hr 20 min
Grade of difficulty:
Calories per portion:
Reference: Cauliflower casserole with turkey ragout recipe
Recipe type: xarchivex
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