LIGHT TURKISH KUMPIR (Stuffed Baked Potato) WITH CAULIFLOWER RICE RECIPE
LIGHT TURKISH KUMPIR (Stuffed Baked Potato) WITH CAULIFLOWER RICE RECIPE - So Yummy, Easy And Healthy!
Music: Santa Lucia - Traditional Neapolitan Song
Arrangement and piano: Elvan A. ULUCINAR
In this episode I'd like to show you how to make easy homemade KUMPIR. I usually use mashed potatoes for the recipe instead of baked potatoes and mayonnaise for the salad. But this time I tried it with cauliflower rice instead of potatoes and thick yogurt instead of mayonnaise. We loved it! But feel free to prepare the way you like it, I share both methods for making this recipe.
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INGREDIENTS (2-3 servings)
1/2 kg. (1 pound) Cauliflower (or 1/2 kg potato)
250 gr. (1/2 pound) beef sausage
1 small potato and carrot
1 cup peas
50 gr. (about 2 oz) Turkish aged kashar (or cheddar)
4 real tablespoonful thick yogurt (or mayonnaise)
1/2 tsp mustard
Butter - olive oil
2 tbsp of each: chopped olives, pickle, sweet corn (optional)
Ketchup (optional)
Salt & black pepper
DIRECTIONS
If using potatoes; boil them in salty water for about 30-35 minutes or until tender.
Drain, let cool to handle, peel and grate. (or mash)
For the KUMPIR salad: peel the carrot and potato, then chop into small cubes.
Combine chopped veggies with peas in a pot and fill it with water.
Add a pinch of salt&pepper, mix.
Bring to a boil over medium high heat, then reduce the heat and simmer for about 15 minutes, or until tender.
Meanwhile, transfer yogurt (or mayonnaise) into a large bowl.
Add 1/2 tsp mustard, sprinkle a pinch of salt and black pepper.
Add 1 real tablespoonful melted butter, mix well.
(Skip this step, if using mayonnaise)
It is optional but, chop 10-12 olives and 1 medium pickled cucumber into small cubes, if desired.
Check the veggies for doneness then turn off the heat, drain and rinse. (Might wanna reserve the stock, for later use.)
Mix the cooled veggies with yogurt (or mayonnaise).
Add the chopped olives, pickle if desired and mix.
Adjust seasoning, mix well then refrigerate for about 15 minutes.
I usually add sweet corns later on into my plate only, I am the only
one who likes them :)
Remove all greens and core of the cauliflower.
Chop the cauliflower into florets, rinse and drain.
Working in batches, pulse a few florets at a time in a blender, until the cauliflower pieces are the size and shape of rice.
Be careful not to over-blend!
Continue processing until all florets are "riced".
Slice the sausages.
Heat 1-2 tbsp olive oil in a large pan over medium heat, then add the sausages.
Sautee until desired doneness, stirring occasionally then transfer
into a plate.
Allow the pan to cool, then melt 1 real tablespoonful butter.
Add the riced cauliflower, (or potatoes) mix gently.
Cook for about 3 minutes, making sure to scrape the pan.
Reduce heat to medium low, grate the cheese on top and mix gently until melted.
Season to taste.
Add the sausages back into the pan, mix and heat them up.
Turn off the heat and place healthy KUMPIR into a serving dish.
Add lots of KUMPIR salad, sweet corn and/or any other ingredients you might like on top.
Then top with ketchup and/or mayonnaise if desired, and serve immediately.
It is one of the best cauliflower dishes we have ever had!
READY :) Thank You For Watching!
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