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Truffle savoy cabbage

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Ingredients for 4 servings:

  • ½ head of savoy cabbage, sliced
  • 1 ½ cups cream
  • 4 drops of oil (truffle oil)
  • 1 tsp butter (truffle butter or regular butter)
  • salt and pepper

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

really basic and yet very special

Blanch the savoy cabbage in steam (or boil it) until it’s firm to the bite – about 10 minutes. Don’t overcook it; that’s not in keeping with the recipe. Add the cream and butter and heat until hot. Season with salt and pepper, and finally add the truffle oil (amount to taste, but be careful: it’s very strong!). Stir. It’s also easy to make ahead and then reheat. As a side dish to meat, I recommend: balsamic pork fillet and rosemary potatoes. This recipe serves 4 people as a side dish; please double the quantities to fill your appetite.

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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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