Cauliflower puree with cheese
Composition / ingredients
7
servings:
Step-by-step cooking
Step 1:
Boil the cabbage in salted water for 10 minutes after boiling, drain all the water
Step 2:
Processed cheese
Step 3:
Pour the milk into the ladle and heat it up
Step 4:
Throw the cheese into the milk and stir so that the cheese dissolves
Step 5:
With a blender, chop the cabbage into puree and pour milk. add salt and pepper to taste. if the cheese has not dissolved, punch the whole mass again with a blender
Caloric content of the products possible in the composition of the dish
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat content - 64 kcal/100g
- Milk 3.2% fat content - 60 kcal/100g
- Milk 1.5% fat content - 47 kcal/100g
- Concentrated milk 7.5% fat content - 140 kcal/100g
- Milk 2.5% fat content - 54 kcal/100g
- Processed cheese with 60% fat content - 354 kcal/100g
- Processed cheese with 45% fat content - 294 kcal/100g
- Cheese "megle" - 590 kcal/100g
- Tartar cheese - 348 kcal/100g
- Cheese "cheese "shavru" (goat) - 173 kcal/100g
- Viola cheese - 307 kcal/100g
- Cauliflower - 28 kcal/100g
- Ground black pepper - 255 kcal/100g
- Salt - 0 kcal/100g
