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Crème de Chou—fleur en Émulsion
Emulsion of Cream of Cauliflower
Preparation info
- For
6
- Difficulty
Easy
- Ready in
50 min
Appears in
Published 2008
Ingredients
- Cauliflower
1 - Potatoes
2 - French shallots
2 - White wine
Method
- Chop the potatoes and four-fifths of the cauliflower into cubes.
- Slice the shallots, then cook them in the wine until the liquid has completely evaporated. Add the cauliflower and potato, cover with water (twice their volume) and cook for 30 minutes.
- Add the cream and spices, purée the mixture and season.
- Grate the remaining cauliflower with