Master chef
Utensils
Apron
Cooking spoon
Frying pan
Garlic press
Pan
Paring knife
Peeler
Teaspoon
Timer
Cutting board
Kitchen scales
Potato masher
Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
How it's done
The kids can help at the marked areas .
Vegetables
Peel the potatoes, cut the potatoes and cauliflower into approx. 2 cm pieces. Cook the potatoes and cauliflower (uncovered) in boiling salted water for approx. 25 mins. until very soft. Drain the water, allow the residual moisture to evaporate by swirling the pan on the switched-off hob.
Mash
Mash the potatoes and cauliflower using a potato masher or fork, mix in the crème fraîche, season.
Crispy breadcrumbs
Roughly chop the parsley. Heat the oil in a non-stick frying pan. Add the breadcrumbs and parsley, press in the garlic, stir fry for approx. 3 mins., remove and set aside.
Fried egg
Heat a dash of oil in the same frying pan. Crack the eggs one at a time and slide into the pan, fry over a low heat for approx. 4 mins., season with salt. Serve with the mash. Sprinkle with the crispy breadcrumbs.
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