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Cauliflower and pea puree

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Ingredients for 4 servings:

  • 400 g cauliflower
  • 100 g celeriac
  • 100 g peas
  • 1 onion(s)
  • 1 garlic clove(s)
  • 100 ml vegetable stock
  • 1 tbsp butter
  • 1 bunch of parsley
  • 4 tbsp sour cream
  • 1 tsp, heaped horseradish
  • salt and pepper
  • Nutmeg, freshly grated

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

vegetarian

Divide the cauliflower into florets and dice the celery. Peel and finely chop the onion and garlic, and sauté in butter. Add the cauliflower florets and diced celery and braise. Pour in the stock and simmer for 5 minutes. Add the peas, season with pepper, salt, and nutmeg, and cook for about 10 minutes. Trim and wash the parsley, and purée it with the sour cream and horseradish. Purée the vegetables and mix in the parsley-sour cream. Serve with fried fish.

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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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