Carrots with cauliflower and béarnaise sauce

Ingredients for Carrots with cauliflower and béarnaise sauce

Instructions for Carrots with cauliflower and béarnaise sauce

To prepare the Carrots with cauliflower and béarnaise sauce recipe, please follow these instructions:

The cauliflower is boiled and boiled for approx. 30 min.

The meat is divided into 4 servings.
Shaped like muffins
Pressed flat and chopped with knife.
Spice the carrots
Pour rapeseed into a deep dish.
Turn the carrots in rapeseed on both sides.
Put the fat on the forehead.
Turn gently when brown on the side about 4 - 5 min.

Bèarnaise saucs are made after the recipe on the bag


tips:
ONLY USE 50g FUEL DO NOT USE 200g BUG EVT OLIVE OIL