- 1000g Potatoes
For the sauce :
- 500g Cauliflower
- 250g Chanterelles
- 2 bunch of parsley
Germansssssss you are called, because I as a German girl made a dish just for you and….. It’s Potatoes, holy potatoes!!!!!!
First peel and cube those Goodies, to cook them in a pot of water for 15 minutes.
While you make our White sauce – my famous Cauliflower sauce – by cutting the Cauli into its florets and steam it in a pot of water for 10 minutes..
And in that time, you can wash the Chenterelles and chop up the Parsley..
After the 10 minutes of the cauliflower are over, drain it from the water and puree it with a handmixer to a smooth cream… Just to mix it right away with the Chenterelles and half of the parsley and let it cook in, until …
.. are ready…
.. Oh and I mean ready made up balls…
Yes, balls, so drain it from the water and mash it with a fork to a smooth puree. Then wash your hands, to make the puree not stick to them and form out of the Potato Puree, yummy medium sized, delicious balls of yumminess..
Put around 2 balls on each plate, with one heaving of our German sauce, sprinkle some good-old parsley on top for the last kick…
.. and it’s serving time!