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Ingredients
1 cauliflower
1 litre water
For the Tartar sauce:
2 pickles
2 onions soaked in vinegar
1 bunch parsley or finely chopped parsley
200g mayonnaise
Preparation
1.
Add the water to the jar and select 10 minutes, temperature 120°C and speed 1.
2. Meanwhile, separate the stems of the cauliflower and place them in the steam tray.
3. After the 10 minutes have passed, put the cooking basket in place. Select 20 minutes,
temperature 120°C and speed 1-2-3.
4. If the mixture does not have the desired taste after this time, leave to cook for 4-5
minutes more at 120°C and speed 1-2-3.
5. Reserve the cauliflower in a baking dish.
Sauce Preparation
In the clean bowl, place all the sauce ingredients, select 30 seconds and speed 4.
Serve the cauliflower cold or warm with the sauce.
Ingredients
5 leeks
3 potatoes
20g olive oil
1 tsp. salt
1 litre water
1 stock cube
Preparation
1.
Prepare the leek and potatoes and place them in the bowl together with water, salt
and the stock cube.
2. Select 20 minutes, temperature 120°C and speed 1.
3. When this process is finished, make sure that all the vegetables are cooked to taste. If
necessary add a bit more salt and oil, select 1 minute at speed 1.
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