Boiled Leg Meat with Pickled Cauliflower

In a spacious saucepan bring water to a boil, put the leg meat and do about 30 minutes. Later add the cleaned vegetables and all the spices and make meanwhile until the meat is soft. Cut the head of cauliflower into roses. In a saucepan, bring a little milk, juice of one lemon, water and salt to boil. Cook the cauliflower florets in it, then drain them. Melt butter in a saucepan, add onion and flour, sweat briefly. Pour in beef broth and make a few time. Peel carrots, finely dice and simmer. Thicken the sauce by stirring in QimiQ, season with salt, pepper and nutmeg (freshly grated). Add the cauliflower and simmer briefly.

Arrange the leg meat on the cauliflower and garnish with horseradish and chives.

Fruity white wine

Tip: Stock up on high-quality spices – it pays off!

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