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Cauliflower Sauce Gratin｜Transcript of [Kottaso Recipe]'s recipe

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Kottaso Recipe [Kottaso Recipe]

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Ingredients

Chicken thigh : 1 sheet
broccoli : 1 share
Onions (for ingredients) : 1/2 piece
carrot : One
Shimeji mushroom : 1 bag
cauliflower : 1 share (about 500g ~ 600g)
Onions (for sauce) : 1/2 piece
Garlic : 1 piece
butter : 30g
Salt and pepper : a little
water : 300ml
consomme : 1 piece
Olive oil : a little
Shret cheese : Appropriate amount

Time required

40minutes

Procedure

1) Cut the vegetables in the sauce 01:40
Make a cross cut on the back of the cauliflower and divide it into four equal parts. Drop the core near the leaves and chop. Slice the onion and garlic.
2) Stew the sauce 04:23
Put butter in a pan over medium heat, add garlic and onions and fry. When the onions are tender, add salt and pepper and add cauliflower. Fry for 1-2 minutes, add water and consomme, and simmer for about 10 minutes.
3) Prepare the ingredients 06:37
Cut the onions into skewers, peel the carrots into small pieces, and cut the broccoli into tufts. Cut chicken thighs into bite-sized pieces. Boil the broccoli for about 30 seconds.
4) Fry the ingredients 08:27
Put olive oil in a frying pan and bake chicken thighs from the skin. When the chicken thighs are colored, add onions and carrots and fry further. When it gets lightly browned, add shimeji mushrooms, fry lightly and turn off the heat.
5) Finish 11:03
Crush the sauce with a blender. Put the ingredients and sauce in a baking dish, put the shredded cheese on it, and roast the cheese with an oven toaster.

Point

Since it does not use flour, it is also recommended for those who are concerned about flour allergies and sugars.
If you want to make it creamier, you can add fresh cream. When adding fresh cream, it is recommended to add it after crushing it with a blender.
The sauce can be stored frozen for about a month.
If you want to make it without using dairy products, you can use olive oil instead of butter.
Dissolve the excess sauce in milk to make a potage.