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Cauliflower and Potato Puree

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Cauliflower and Potato Puree

The perfect cauliflower and potato puree recipe with a picture and simple step-by-step instructions.

  • 600 g Potatoes
  • 600 g Cauliflower
  • 1 pinch Salt
  • 2 tbsp Vegetable broth
  • 1 pinch Nutmeg
  1. Peel and chop the potatoes and cook in salted water for 20 minutes. Cut the cauliflower into small pieces and cook for 20 minutes as well.
  2. Mash the potatoes with a fork and chop the cauliflower, preferably with a hand blender. Add 1 tablespoon of vegetable stock dissolved in water and stir.
  3. Finally, season both with nutmeg. Arrange together on the plate, done! Good Appetite.
Dinner
European
cauliflower and potato puree

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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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