- 1 cup ( 200g) SHALLOTS - FINELY SLICED
- 125g BUTTER ( 1/2 pack)
- 1 tablespoon LEMON JUICE
- 2 kg ( 2-3 heads) CAULIFLOWER - TRIMMED AND THINLY SLICED
- 1 Litre DOUBLE CREAM
- SEA SALT TO TASTE
Cauliflower puree
Ingredients
Method
SWEAT SHALLOTS IN BUTTER WITHOUT COLOUR- THEN ADD THE CAULIFLOWER AND CONTINUE COOKING A FURTHER 10 MINUTES,
ADD THE DOUBLE CREAM, COVER WITH A CARTOUCHE AND COOK SLOWLY WITHOUT COLOUR FOR 15 MINUTES UNTIL CAULI IS COOKED THROUGH BUT NO MORE!
DRAIN CAULIFLOWER IN A COLANDER - RESERVE CREAM
LIQUIDIZE CAULI WITH AS MUCH CREAM AS NECESSARY UNTIL SMOOTH AND THICK. THEN PASS AND SEASON TO TASTE, SCRAPE PUREE INTO CONTAINERS, BLAST CHILL DOWN TO 5C, COVER, DATE/LABEL AND REFRIGERATE UNTIL REQUIRED.
