John Myers
Ingredients for 6 servings:
- 1 head of cauliflower (approx. 1 kg)
- 2 medium-sized potatoes, waxy
- 2 m.-large carrot(s)
- 1 m.-sized onion(s)
- 2 cloves garlic
- 1 liter of milk
- 3 ½ tbsp vegetable broth, instant
- 500 ml water, hot
- 1 cup whipped cream, fresh
- Nutmeg, freshly grated
- Pepper, black or colored
- possibly salt
Instructions
Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes
Clean the cauliflower and then cut it into small pieces. Peel and quarter the potatoes, carrots, onions, and garlic. Then prepare the vegetable stock. Put about 3.5 level tablespoons of stock powder into a measuring jug and pour over 500 ml of hot water, stir, and let it steep for a few minutes. Now add the liter of milk and the vegetable stock to a saucepan along with the cauliflower and the quartered ingredients. Simmer everything, watching closely, for about 20 minutes until tender, then puree with a hand blender (depending on the desired size). Now add the cream. Season to taste with freshly grated nutmeg and pepper. Add a little salt if desired.
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