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Cauliflower Puree

Yordanka KovachevaYordanka Kovacheva
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Nadia Galinova
Translated by
Nadia Galinova
Cauliflower Puree
Image: Yordanka Kovacheva
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03/11/2021
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Preparation
10 min.
Cooking
30 min.
Тotal
40 min.
Servings
4
"And the meatballs secretly sighed and wished that at least this time they will be served with the cauliflower puree"

Ingredients

  • cauliflower - 1 lb (450 g)
  • potatoes - 1.1 lb (500 g)
  • milk - 1 cup (250 ml)
  • leeks - 1 stalk
  • oil - 2 2/3 tbsp (40 ml)
  • salt - 1 tsp. or by taste
  • nutmeg - 2 - 3 pinches
measures

How to cook

Divide the cauliflower into small pieces and chop or blend it into a blender.

Peel the potatoes and cut them into small cubes. Their maximum size should be 1 cm.

The leeks are cut into thin circles. It is best to only use the white part, so if your stalk is smaller, use another stalk in addition to it.

Pour the fresh milk over the vegetables, add salt and butter and cook, while stirring frequently, for 30 minutes.

Once they're cooked, add nutmeg powder and blend everything until you have a smooth mixture.

The cauliflower puree is ideal as a stand-alone appetizer or as a garnish for meat dishes.

Enjoy your meal!

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