Ingredients

How to make it

  • Place potatoes, garlic and milk in a pot over medium-high heat. Bring to a boil and add cauliflower. Boil for 10-15 mintes or until potatoes and cauliflower are very tender.
  • Using a stick blender, puree cooked vegetables and milk mixture until smooth. Season with salt and pepper. Cover and keep warm while you make the Mushroom compote.
  • Mushroom compote:
  • Place oil in a large skillet over high heat. Add shallots and garlic and saute for 30 seconds. Add mushrooms and thyme and saute for 4 minutes or until mushrooms lose their juices. Season with salt and pepper.
  • Add wine and bring to boil. Add vegetable stock and reduce for 5-10 minutes. Add parsley.
  • Place a ladleful of cauliflower puree in a soup bowl. Top with mushrooms and some sauce. Enjoy.

Reviews & Comments 5

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  • notyourmomma 1 year ago
    I have the cauliflower to give this a try. What a lovely way to use it up.....Hopefully Fred will like it. Seems this has caught my eye twice, means it must be made soon. LOL
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  • Good4U 2 years ago
    Lovely! Just lovely!!! WOW!!!
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  • gourmetana 2 years ago
    I love everything about this recipe. Will try it soon ;)
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  • notyourmomma 2 years ago
    I love my cruciferous veggies....what a lovely combination!
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  • midgelet 2 years ago
    sounds wonderful!
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