The recipe of the week

The recipe of the week

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Cream of cauliflower

Cauliflower contains vitamin B1, B2, B3, B5, B6 and B9, omega-3 fatty acids and vitamin K. This vegetable is also an important source of protein, phosphorus and potassium. Antioxidants. By cons in the majority of cases this vegetable is not very digestible. Here's a tip:

Let the cauliflower soak for a few minutes in water mixed with white vinegar, then rinse it off with cold water. When you cut it into bouquets, cook your cauliflower in boiling water and add a little salt.



Ingredients (for 4 people): Cauliflower: 1 Onions: 2 Potatoes: 2 Semi-skimmed milk: 300 ml Cubic chicken broth: 1 cube Olive oil: 1 tablespoon, preferably fresh chives.



Peel and wash the potatoes, then cut them into small cubes.

Peel and mince the onions in fine regular slices.

Wash the cauliflower bouquets and put them in a casserole dish with 500 ml of water and the chicken broth. Salt.

Bring to a boil then cook covered over low heat 10-15 min (until the tip of a knife easily penetrates the cauliflower).Heat the oil in a non-stick pan, add the onion rings and brown for a few minutes. Reserve them on a plate.

Add the milk to the casserole dish and pass the soup through a vegetable mill. Adjust seasoning. Serve the soup with the golden onion rings and sprinkle with the chopped chives.

Good tasting

Team The Life

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