Use the fruits and seasonal vegetables is always a good strategy. Cauliflower is at its best between the months of November and January. The garden is providing us with great varieties and making creams with them is probably one of the easiest ways to serve them.
This type of cream made only with vegetables and without the presence of cream and / or other fat ingredients among its ingredients, are very light and digestive. It is specifically carried among its ingredients cauliflower, leek, onion and a small potato. To improve its presentation, a few pieces of cauliflower fried in butter are added when serving. that add color to it.
Total time: 1h
Difficulty: easy
Rations: 4
Ingredients
- 1 small onion
- 1 leek
- 1 cauliflower
- 1 small potato
- 8 tablespoons of butter
- Salt and pepper
- Water
- ½ teaspoon sherry vinegar
Step by step
- Wash the cauliflower under the cold water tap and remove the outer green leaves. Reserve some florets for frying and cut the rest of the cauliflower into chunks.
- Also wash the leek under the tap to remove any dirt it may have. Remove the outer sheets and cut it into slices; both the white part and a few centimeters of the green part.
- Melt three tablespoons of butter in a saucepan or skillet. Sauté the onion finely chopped and the leek for 8 minutes.
- Add the cauliflower and the potato, peeled and cut into small pieces. Add water until vegetables are covered and let them cook for 40 to 50 minutes. Check that the cauliflower is tender and it falls apart.
- While putting the rest of the butter in a pan. When it is very hot, add the reserved colifrole florets and fry until golden, between 6 and 8 minutes.
- Use a food processor to achieve a soft cream. Return the cream to a saucepan, heat and adjust its consistency by adding water if necessary. Salt and pepper.
- Serve the cream and top each plate with a golden foil. You can also use the butter from frying to decorate the plate, a drizzle of virgin oil or a little pepper.
