Satsivi sauce is known to everyone who knows at least a little bit of Georgian cuisine. In the famous nut sauce you can cook everything: from meat to vegetables, for example, cauliflower, about the recipes of which we'll talk further.
Satsivi recipe with cauliflower
Ingredients:
- cauliflower inflorescence - 400 g;
- onion white - 2 pcs .;
- pomegranate juice - 2-3 tbsp. spoons;
- cloves of garlic - 2-3 pcs .;
- salt, hot pepper - to taste;
- walnuts - 400 g;
- fresh coriander (greens) - a bunch;
- hops-suneli, Imeritin saffron, cloves - 1 tsp each.
Preparation
Before you cook satsivi with cauliflower, you need to do the most cauliflower. We disassemble the cabbage head on inflorescences and fill them with boiling water to get rid of possible insects, not rare settling in small flowers. Further inflorescences boil in boiling water or steam until half cooked.
While cabbage is boiled, we have time to prepare satsivi. Peeled walnuts are ground into a paste with a coffee grinder, blender or simply a meat grinder. Mix the nut paste with chopped cilantro, passed through the press with cloves of garlic, salt, pepper, spices and a little oil. We admit onions in vegetable oil, preliminarily finely chopped, after which we also send the sauce to the sauce. Ready satsivi is very dense, pasty, so it must be mixed with vegetable or meat broth, leading to the desired consistency.
Fill sauce half-ready cabbage and put the dish on fire. Extinguish the satsivi under the lid for about 5 minutes, until the cabbage is ready, then add a little pomegranate juice and leave the dish to cool (the satsivi is served only cold). Before serving, the dish is decorated with fresh coriander and grains of pomegranate.
Satsivi with cauliflower and vegetables
Ingredients:
- cauliflower inflorescence - 500 g;
- carrots - 250 g;
- walnuts - 400 g;
- garlic - 5 denticles;
- onion white - 2-3 pcs .;
- mixture of spices for satsivi - 1 1/2 tbsp. spoons;
- vinegar or pomegranate juice - to taste;
- broth or water.
Preparation
We divide the cauliflower into inflorescences and boil it for 10 minutes. Onions and carrots wesser until tender and spread the ready cabbage over the roast.
Walnuts grind into flour, add garlic, spices, vinegar and dilute the mass to the desired consistency with broth or water. Fill sauce dish and delicious satsivi with cauliflower ready to serve on the table.