Cauliflower and Carrots with Curry Sauce

Ingredients

• 200 g wheat
• 400 g water
• 1 large cauliflower
• 1 bunch carrots
• 2 tbsp butter
• 150 g Sour cream
• 100 g whipping cream
• 2 tbsp mild curry powder
• 0.5 bunch coriander
• Salt
• Pepper

Instructions

1. 1.

   Soak wheat in water for 6 hours, then simmer on low heat for 40 minutes, drain and let it dry well.

2. 2.

   Clean cauliflower, wash, cut into florets and blanch in boiling salted water for 8 minutes, remove, shock with cold water, and drain thoroughly.

3. 3.

   Trim carrots, peel, wash, slice diagonally, blanch in boiling salted water for 4 minutes.

4. 4.

   Warm crème fraîche and cream over low heat, stir in curry powder, salt, pepper; wash coriander, set aside a few leaves, finely chop the rest and fold into sauce.

5. 5.

   Heat butter, toss vegetables, pour sauce over, and sprinkle with wheat and coriander leaves.