Ingredients
| № | Title | Value |
|---|---|---|
| 1. | Cauliflower | 700 gram |
| 2. | Carrot | 150 gram |
| 3. | Bulb onions | 150 gram |
| 4. | Mushrooms | 200 gram |
| 5. | Hard cheese | 30 gram |
| 6. | Thyme | 2 twig |
| 7. | Water | 50 Ml |
| 8. | Salt | taste |
| 9. | Vegetable oil | 3 tbsp |
Cooking
1 . Stage
Dice the onions.
2 . Stage
Grate carrots on a coarse grater.
3 . Stage
Fry the vegetables in vegetable oil (2 tbsp.) until soft. (first the carrots for three minutes, then add the onions)
4 . Stage
Break the cauliflower into florets. (the net weight of the vegetable is given) Place in the bowl of a combine...
5 . Stage
... chop the cabbage.
6 . Stage
Shredded cauliflower put in a pan with carrots and onions, stir. Pour water into the pan, cover and cook the vegetables for 10-12 minutes, stirring occasionally. The heat is active.
7 . Stage
Mushrooms (I made a side dish with mushrooms, but the dish is even tastier with wild mushrooms!) chop randomly, fry in vegetable oil (1 tbsp) until crispy. The fire is active.
8 . Stage
Place the mushrooms in the pan with the vegetables, season with thyme and salt to taste. Stir and cook all together for another 3 minutes. All done! Before serving, sprinkle the garnish with grated cheese. (Optional)
