- 1 tablespoon oil
- 1 leek (white part only)
- 1 clove garlic
- 400g cauliflower florets
- 1 potato, chopped
- 1 cup of milk
- 1 cup chicken stock
- 11/2 cups cream
- 1 tablespoon lemon juice
- 1 tablespoon creamed horseradish
1. Heat oil in a large pan, add leek and garlic, and cook over medium heat for 6-8 minutes, until leek is soft, but not browned. Increase heat and add cauliflower, potato, milk, and stock.
2. Bring to the boil, reduce and simmer, covered for 20 minutes, until cauliflower and potato are soft. Cool the mixture slightly, then transfer to a food processor and puree.
3. Return to a clean saucepan and add cream, lemon juice and horseradish. Reheat gently for 5 minutes.
- 1 leek (white part only)
- 1 clove garlic
- 400g cauliflower florets
- 1 potato, chopped
- 1 cup of milk
- 1 cup chicken stock
- 11/2 cups cream
- 1 tablespoon lemon juice
- 1 tablespoon creamed horseradish
1. Heat oil in a large pan, add leek and garlic, and cook over medium heat for 6-8 minutes, until leek is soft, but not browned. Increase heat and add cauliflower, potato, milk, and stock.
2. Bring to the boil, reduce and simmer, covered for 20 minutes, until cauliflower and potato are soft. Cool the mixture slightly, then transfer to a food processor and puree.
3. Return to a clean saucepan and add cream, lemon juice and horseradish. Reheat gently for 5 minutes.
No comments:
Post a Comment