cauliflower cream dubarry
ingredients
cauliflower: 450 g
potatoes: 1
lemon juice 1
Chicken stock: 75 cl
Clotted cream: 25 cl
Chervil: 0.5 bouquet
salt pepper
potatoes: 1
lemon juice 1
Chicken stock: 75 cl
Clotted cream: 25 cl
Chervil: 0.5 bouquet
salt pepper
Preparation
STEP 1- Epluchez and cut potatoes into large cubes, cook in boiling salted water.
STEP 2- min 2Plongez the cauliflower florets in boiling water, drain and cook 20 minutes in boiling salted water with lemon juice.
STEP 3- drain and go to mill vegetables potatoes and cauliflower, pour into a large saucepan, heat over low heat by stirring slowly with the hot chicken stock and fresh cream, salt and pepper.
STEP 4- Present hot tureen and sprinkle with chervil.
STEP 2- min 2Plongez the cauliflower florets in boiling water, drain and cook 20 minutes in boiling salted water with lemon juice.
STEP 3- drain and go to mill vegetables potatoes and cauliflower, pour into a large saucepan, heat over low heat by stirring slowly with the hot chicken stock and fresh cream, salt and pepper.
STEP 4- Present hot tureen and sprinkle with chervil.
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