Cauliflower and pistachio cream

Ingredients

• 1 cauliflower
• 1 onion
• 3 small potatoes
• 1.5 tbsp butter
• 1 tbsp oil
• 1/3 cup milk
• 2 tbsp cream
• 2 cups vegetable broth
• lime zest
• pistachios
• salt
• pepper

Preparation

• Peel and chop the onion into small cubes. In a saucepan, melt the butter and add the oil. Sauté the onion over low heat.
• Peel and cut the potatoes into small squares. Once the onion is sautéed, add them to the saucepan, stir for a minute, and then add the vegetable broth, cream, and milk. Stir.
• Meanwhile, clean the cauliflower and divide it into florets, discarding the tougher parts of the stem. Add them to the pot and let everything cook over medium heat. Season with salt and pepper to taste.
• When the vegetables are tender, remove from heat and blend. If you want your cream to be much smoother, feel free to pass it through a fine mesh strainer.
• Serve and sprinkle some pistachios on top, add a bit of lime zest, and a pinch of freshly ground pepper.

Observations

* If you prefer a thicker or thinner cream, all you need to do is separate the vegetable broth once cooked. When blending, gradually add the broth until you achieve the desired texture.
* If you don't have vegetable broth, you can substitute it with a concentrated vegetable broth cube dissolved in hot water.

Cookware

Attributes

Questions

Photos of members who cooked this recipe