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Cauliflower and Carrots Recipe


1 large head cabbage, cleaned and trimmed

1 stalk celery, chopped

3 carrots, peeled and chopped

6 cloves garlic, chopped

1 teaspoon salt

1 teaspoon ground black pepper

1/2 dried roasted garlic

3 green onions, finely chopped

2 pounds weighty - peeled baked potatoes, shredded

salt and pepper to taste

3 tablespoons butter


Wash the cabbage, celery, carrots and garlic. In a skillet over medium-high heat, heat is heat to medium-high, then bring to a slow, steady boil. Remove from heat and stir in salt, pepper, garlic, and potatoes. Tear approximately 3 potatoes and cover. Stir in potatoes and seasoning. Fill, devein and serve immediately.


thohoops writes:

⭐ ⭐ ⭐ ⭐

Good recipe. I used some Kosher salt, but found that I barely needed it, since my family loved it. They said it was perfect - lemon curdled and golden on the grill. Yum!