![Swedish 'Meatballs' with Cauliflower Purée and Gravy Swedish 'Meatballs' with Cauliflower Purée and Gravy](https://assets.tmecosys.com/image/upload/t_web767x639/img/recipe/ras/Assets/1b214ff82f011b3a89a7be1473c9196c/Derivates/dd877f0758c2054a9511e340e61351d9fcf34aa8.jpg)
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Ingredients
'Meatballs'
- 120 g rolled oats (see tip)
- 5 sprigs fresh parsley, leaves only
- 5 sprigs fresh thyme, leaves only
- 100 g dried green lentils
- 300 g water
- 3 garlic cloves
- 100 g onions, quartered
- 20 g olive oil
- 150 g chestnut mushrooms, halved
- 1 - 2 pinches fine sea salt, to taste
- ¼ tsp ground black pepper
- ¼ tsp ground nutmeg
Cauliflower Purée
- 500 g water
- 300 g potatoes, peeled, sliced (5 mm)
- 700 g cauliflower, cut in small florets
- 100 g soya milk
- 50 g olive oil
- 1 - 2 pinches fine sea salt, to taste
Gravy
- 1 garlic clove
- 40 g onion, quartered
- 20 g olive oil, plus 1 Tbsp for frying
- 400 g water
- 200 g soy cream
-
1
heaped tsp vegetable stock paste, homemade
or 1 vegetable stock cube (for 0.5 l), gluten free, crumbled - 2 Tbsp cornflour, mixed with 2 Tbsp water
- 1 Tbsp Dijon mustard
- 1 pinch fine sea salt
- ¼ tsp ground black pepper
- Nutrition
- per 1 portion
- Calories
- 2690.5 kJ / 643.1 kcal
- Protein
- 19.1 g
- Carbohydrates
- 72 g
- Fat
- 32.7 g
- Saturated Fat
- 4.2 g
- Fibre
- 12.8 g
- Sodium
- 311.1 mg
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