Swedish 'Meatballs' with Cauliflower Purée and Gravy

Name: Swedish 'Meatballs' with Cauliflower Purée and Gravy
Prep time: 45 min
Cook time: 1 h 40 min
Total time: 1 h 40 min
Yield: 4 portions
Ingredients: 120 g rolled oats; 5 sprigs fresh parsley; 5 sprigs fresh thyme; 100 g dried green lentils; 300 g water; 3 garlic cloves; 100 g onions; 20 g olive oil; 150 g chestnut mushrooms; 1 - 2 pinches fine sea salt; ¼ tsp ground black pepper; ¼ tsp ground nutmeg; 500 g water; 300 g potatoes; 700 g cauliflower; 100 g soya milk; 50 g olive oil; 1 - 2 pinches fine sea salt; 1 garlic clove; 40 g onion; 20 g olive oil; 400 g water; 200 g soy cream; 1 heaped tsp vegetable stock paste, homemade; 2 Tbsp cornflour; 1 Tbsp Dijon mustard; 1 pinch fine sea salt; ¼ tsp ground black pepper

3.2 6 évaluations

Prép. 45min

Total 1h 40min

4 portions

Ingrédients

'Meatballs'

rolled oats (see tip)
120 g
fresh parsley leaves only
5 sprigs
fresh thyme leaves only
5 sprigs
dried green lentils
100 g
water
300 g
garlic cloves
3
onions quartered
100 g
olive oil
20 g
chestnut mushrooms halved
150 g
fine sea salt to taste
1 - 2 pinches
ground black pepper
¼ tsp
ground nutmeg
¼ tsp

Cauliflower Purée

water
500 g
potatoes peeled, sliced (5 mm)
300 g
cauliflower cut in small florets
700 g
soya milk
100 g
olive oil
50 g
fine sea salt to taste
1 - 2 pinches

Gravy

garlic clove
1
onion quartered
40 g
olive oil plus 1 Tbsp for frying
20 g
water
400 g
soy cream
200 g
vegetable stock paste, homemade
1 heaped tsp
1 vegetable stock cube (for 0.5 l), gluten free, crumbled
cornflour mixed with 2 Tbsp water
2 Tbsp
Dijon mustard
1 Tbsp
fine sea salt
1 pinch
ground black pepper
¼ tsp