STEP 1/10
I used a frozen cauliflower.
Cut the defrosted cauliflower into bite-sized pieces, rinse it in water once, and squeeze the water by hand.
Cut the onion into 0.5cm thick pieces, dip the carrot into a mold, and chop the remaining carrot into small pieces.
Chop the green onions.
Cut the sausage into 1cm thick slices.
STEP 2/10
Place 2 tablespoons of olive oil in a pan over medium heat and stir-fry sausages and carrots, then add onions and stir-fry the onions until half-cooked.
Add 1 tablespoon of oyster sauce and mix.
It tastes better if you stir-fry it lightly so that the onion has a crunchy texture.
STEP 3/10
Stir-fry cauliflower for 30 seconds, add green onions, mix, and turn off the heat.
Add some pepper and finish it off.
STEP 4/10
The Kilbasa sausage was so salty that I kept the seasoning to a minimum.
STEP 5/10
After washing two potatoes, put them in a heat-resistant bowl, open the plastic wrap slightly, cover it, and microwave it for 10 minutes, and it's cooked properly.
Peel potatoes when they are hot.
STEP 6/10
Mash the potatoes with 2 tablespoons of butter.
Add 2 tablespoons of Parmesan cheese, 2 tablespoons of condensed milk, and pepper to the mashed potatoes and mix well.
STEP 7/10
Adjust the concentration by pouring milk little by little.
When I put 130ml of milk, the concentration was just right.
STEP 8/10
Taste and season with salt.
STEP 9/10
Soft and savory mashed potatoes are complete.
STEP 10/10
A nice home brunch is completed with stir-fried Kilbasa sausages and mashed potatoes with salad.
Mash potatoes with butter when hot.