Broccoli and cauliflower puree with cream
5 servings
70 minutes
Broccoli and cauliflower puree with cream is a delicate and airy dish of European cuisine that delights with its velvety taste. It is inspired by classic vegetable purees popular in the culinary traditions of France and Italy. Cauliflower adds a creamy texture, broccoli gives a subtle nutty note, while carrots and potatoes add a light sweetness. Cream and butter make the flavor rich and smooth. This puree is perfect as a standalone dish or as a side for meat and fish, and it also makes an excellent option for children's meals. It can be served warm with crispy toasts or fresh herbs for added aroma. Simple to prepare yet exquisite in taste, this dish will delight both everyday and festive menus.
1
We boil the vegetables and drain the water from the cooked vegetables.
- Cauliflower: 300 g
- Carrot: 1 piece
- Broccoli: 1 head
- Potato: 4 pieces
2
We blend the vegetables with a blender; during blending, we add salt, pepper, a small piece of butter and continue blending. Then we add cream and blend.
- Salt: to taste
- Ground black pepper: to taste
- Butter: 2 g
- Cream 20% fat: 5 tablespoon
