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Vegetarian cauliflower stew

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Ingredients for 2 servings:

  • 6 small potatoes
  • 300 g cauliflower
  • 3 cups vegetable broth
  • 1 bunch parsley, flat
  • 4 tbsp crème fraîche or sour cream
  • 1 tsp lemon juice
  • Salt and pepper, from the mill

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

creamy vegetable stew

Peel and dice the potatoes. Trim and wash the cauliflower and cut into small florets. Place the potato cubes in the vegetable stock, bring to a boil, reduce the heat, and continue to simmer (about 15 minutes). Meanwhile, chop the parsley. Whisk the crème fraîche into the potatoes. Season with lemon juice, salt, and pepper. Add the cauliflower florets and continue to simmer until the florets are firm to the bite but not too soft. Fold in half of the parsley. Serve the stew in soup bowls and sprinkle with the remaining parsley.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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