
Urządzenia i Akcesoria
Cauliflower risotto with brown butter prawns
Przygotowanie 15 min
Czas całkowity 45 min
4 portions
Składniki
Cauliflower purée
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Parmesan cheese cut into pieces (3 cm)50 g
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unsalted butter20 g
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milk150 g
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pouring (whipping) cream200 g
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cauliflower broken into florets, stalks and leaves included300 g
Cauliflower rice
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cauliflower broken into florets (approx. 3cm)300 g
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unsalted butter20 g
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lemon juice to taste1 - 2 tbsp
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salt to taste1 - 2 pinches
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ground black pepper to taste1 - 2 pinches
Brown butter prawns
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unsalted butter20 g
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cauliflower broken into small florets (1-2 cm)60 g
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whole green prawns peeled and deveined300 g
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salt to taste
-
ground black pepper to taste
-
lemon juice for drizzling
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egg yolks (optional - see Tips)4
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flaked almonds toasted, to serve
-
fresh chives cut into slices, to garnish
Wartości odżywcze na 1 portion
Kalorie
539.2 kcal /
2264.6 kJ
Białko
28.9 g
Tłuszcz
43 g
Węglowodany
9.2 g
Błonnik
2.7 g
Tłuszcz nasycony
24.6 g
Sód
673.5 mg