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Stéphane Reynaud

Crème de Chou—fleur en Émulsion

Emulsion of Cream of Cauliflower

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Preparation info
  • For

    6

    • Difficulty

      Easy

    • Ready in

      50 min

Appears in
top 1000Ripailles: Traditional French Cuisine
Ripailles

By Stéphane Reynaud

Published 2008

  • About

Ingredients

  • Cauliflower 1
  • Potatoes 2
  • French shallots 2
  • White wine

Method

  1. Chop the potatoes and four-fifths of the cauliflower into cubes.
  2. 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.
  3. Add the cream and spices, purée the mixture and season.
  4. Grate the remaining cauliflower with

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