Cauliflower Puree With Mushroom Compote
From chuckieb 12 years agoIngredients
- 1/2 cup peeled potatoes cut in chunks shopping list
- 1 1/2 tsp. minced garlic shopping list
- 3 cups milk shopping list
- 1 head of cauliflower, cut into 1" chunks shopping list
- salt and freshly ground pepper shopping list
- For the Mushroom Compote: shopping list
- 3 tbsp. olive oil shopping list
- 1/4 cup chopped shallots shopping list
- 1 tsp. minced garlic shopping list
- 1 lb. mixed mushrooms, sliced shopping list
- 2 tsp. chopped fresh thyme shopping list
- salt and freshly ground pepper shopping list
- 1/4 cup red wine shopping list
- 2 cups vegetable stock (I prefer the Campbell's brand in the box) shopping list
- 2 tbsp. chopped parsley shopping list
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.
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