Cauliflower with sour cream and mushrooms. Cooking a dish.

Taking into account the unprecedented popularity of such a tasty and incredibly useful vegetable as cauliflower, we do not get tired of including it in the diet, thereby significantly replenishing the reserves of vitamin C.

By the way, I recently learned that cauliflower is a fairly rich source of it. If I am not mistaken, it is enough to eat only 150 g of this vegetable per day to get the daily norm of vitamin C.

In addition, I often prepare various dishes from cauliflower as a side dish. The other day, I tried stewing it together with mushrooms in sour cream – it turned out surprisingly tasty. And I hasten to share the recipe.

— 350-400 g of cauliflower;
— 150 g of mushrooms;
— 1 bulb;
— 1 carrot;
– salt, ground black pepper and paprika;
— 150 g of sour cream;
– vegetable oil.

Cooking cauliflower with sour cream and mushrooms.

We boil the cabbage, separated into florets, for 3-4 minutes, and then discard it in a colander.

We prepare vegetables and mushrooms: grate the carrots, cut the onion into half rings, and cut the mushrooms into slices.

First, fry the onion and carrot in vegetable oil, then after 5 minutes add the mushrooms to the vegetables.

Mix well, add salt, pepper and paprika.

Mix again and add cauliflower and sour cream.

With the help of a spatula, you need to mix everything well again, cover with a lid and leave to simmer for 10 minutes.

A delicate side dish of vegetables and mushrooms is ready – a couple of green sprigs and you can serve it to the table. The dish is very tasty especially when hot, although it did not stay on the table for a long time when it cooled down.

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