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Cauliflower puree and broccoli

Cauliflower puree and broccoli


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Unfortunately I don't have a nice picture to present, but I thought I'd post it anyway. :)

  • 1 medium cauliflower
  • about 500 g of broccoli
  • about 50 g butter
  • 5 tablespoons yogurt
  • salt
  • pepper
  • nutmeg

Servings: 5

Preparation time: less than 60 minutes

RECIPE PREPARATION Cauliflower and broccoli puree:


Wash the cauliflower, break the bouquets and boil it in salted water until it softens. When it is ready, take it out and put it in a strainer to drain. We do the same with broccoli. I had frozen broccoli. Pass the cauliflower with the puree tool, with a little butter, add the broccoli and the rest of the butter and mix them well. If there are leftover pieces of cauliflower and broccoli, we pass them a little. It can also be done with a robot. I didn't make it on the robot because I didn't want my puree to come out with a paste. Add the yogurt, season with salt, pepper and nutmeg and serve with a steak or alone with a salad. Good appetite!


Sea bream fillets with cauliflower puree and buttered vegetables

You will need sea bream fillets (it comes out just as well with sea bass), a few lettuce leaves, radishes, lemon, a few small potatoes, carrots, broccoli, zucchini, butter, a few cloves of garlic. I also used kale, more for decoration, but it is not mandatory and the taste / texture will not help much in this preparation.

Puree: cauliflower, a few cm of parsnip root and parsley. It is ideal to steam them to keep their taste. From the roots, keep only the outside, discard the wooden middle. Add butter, season with salt and pepper and puree with a blender. Add a drop of lemon. Keep warm on a saucepan with warm water.

Vegetables: boil a little water in a saucepan and cover with a plate, on which you will keep the vegetables warm.

Boil the potatoes, peeled, cut in half, along with the cauliflower. Melt a few tablespoons of butter in a non-stick pan, add the garlic cloves and potatoes. Add the rest of the vegetables, in the order of cooking time. Stir gently so as not to break them. Keep warm.

Fish: wash the fish fillets, dry with paper towels, cut on the skin side, grease with oil and season with sea salt and pepper. Melt two tablespoons of butter in a non-stick pan and add the fish, skin down. Press lightly with the spatula at the beginning, so that it does not bend. In 2-3 minutes it should be ready. When you see a little pink on the top, turn carefully and leave them for another 10 seconds. Remove the fish and add the kale leaves. Let simmer for two to three minutes until slightly softened. Sprinkle with a little lemon and remove from the pan.

I used a frying pan to look good in the picture. If you have a beautiful one, you can serve the sea bream fillets with cauliflower puree and vegetables dipped in butter. If you do not use the classic plate. Spread the puree on the plate, put the fish in the middle and decorate nicely with the vegetables drawn in butter, salad, kale and slices of radish and lemon.

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800 g cauliflower,
400 g potatoes,
50-60 g vegetable margarine (replace with butter if you are not fasting)
75 ml of water in which they boiled vegetables or soy / almond milk or normal milk
salt,

The cauliflower is cut into bunches, the potatoes are cleaned and cut into pieces and washed well.

Boil in boiling salted water for 15-20 minutes.

Drain the vegetables well, put them in a bowl and add margarine or butter. Add 75 ml of the water in which they boiled, salt and mix with the blender.


Cauliflower puree with garlic - little tricks for a creamy puree

  • Cauliflower puree with garlic (Maria Matyiku / Epoch Times) Cauliflower puree with garlic

Cauliflower puree is healthy, simple and easy to prepare and can be served both at festive meals and at regular daily meals. For those who want to avoid carbohydrates, cauliflower puree is an excellent substitute for the classic potato.

Ingredient:

1 large piece of cauliflower or 2 smaller pieces of cauliflower,

2 tablespoons butter 2 tablespoons oil (butter can be substituted with oil),

a quarter cup of animal or vegetable milk (unsweetened almonds),

Preparation:

The cauliflower is unwrapped, cut into smaller florets and steamed in a large pot until it is penetrated (about 15-20 minutes). If boiled in water, cauliflower would accumulate too much liquid, resulting in an aqueous consistency.

Take the cauliflower off the heat, put it in a strainer to remove excess water and let it cool until the steam disappears. If processed while too hot, the composition may remain soft.

Meanwhile, in a frying pan over medium-low heat, add the oil, butter and garlic crushed or given through the garlic press.

To maintain a stronger flavor, the garlic is lightly browned for a few minutes taking care not to burn, then quench with 2-3 tablespoons of milk.

Remove from the heat and set aside to cool slightly. For a more pronounced flavor, you can use raw garlic, thus eliminating its browning.

When the cauliflower is slightly cooled, transfer it to a bowl and mix with a vertical hand mixer until it becomes like a thick paste.

Add the browned garlic with butter and oil, salt, pepper and mix well.

Then drip the milk, little by little, until the puree is brought to the desired consistency.

It is recommended that the puree be heated 1-2 minutes before serving, taking care to stir continuously so that it does not stick to the bottom of the pot. It is much better than eaten cold.

It can be garnished with cheese or your favorite greens, it can be served as such, or with steaks, fish or salads.


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(5 points / total votes: 33)

Simona-Adina Hotea 8 years ago - 7 December 2011 11:36

Re: Piure of cauliflower

Delights! When I last made it I added a little grated smoked cheese
I hadn't thought of baking cauliflower, I must try this option!

Crina Morari 8 years ago - December 8, 2011 02:14

Re: Piure of cauliflower

This recipe sounds good, I'll really try it

MARIANA 8 years ago - January 16, 2012 10:09

Re: Piure of cauliflower

Gabriela Dregan 8 years ago - 8 February 2012 12:19

Re: Piure of cauliflower

Delicious recipe, broccoli puree is also a healthy alternative to potatoes!

laura 7 years ago - 2 May 2012 14:27

Re: Piure of cauliflower

sounds interesting I'll try too

Oana 7 years ago - 10 November 2012 15:32

Re: Piure of cauliflower

Hi,
For some time now, your networks have been "stealing" and they have always been great for me.
I want to thank you for what you do, because every time I run out of ideas and I wonder (for the thousandth time) what to do with food, I always find an interesting and tasty idea on your site.
Right now I'm going to make this cauliflower puree, which will be a novelty for me. Until now, I didn't know how to make anything but mashed potatoes
Greetings from Timisoara

stefan doina 7 years ago - 15 December 2012 17:01

Re: Piure of cauliflower

I have already bought cauliflower and tomorrow I will try the recipe. I really like cauliflower, I am convinced that it will turn out well.

Angela Vonica 6 years ago - 24 May 2013 15:54

Re: Piure of cauliflower

Thanks for your wonderful recipes. You inspire me and when I'm on a break, you're the best. I made the cauliflower puree. It turned out great. With the garlic, I didn't have the courage to put only about 4 puppies ... I spread the rest on the bread, with a little salt. mmm, delicious: D. And in the cream they didn't feel at all. And the sautéed mushrooms turned out insane. They didn't end up as a side dish for 2 people, because I ate almost all of them with a neighbor who came to see what smells so good: D delicious
Thank you very much

Beatrice 3 years ago - 10 November 2016 21:14

Re: Piure of cauliflower

Delicioooos, deliciooos, deliciooos! I just finished dinner and it was excellent! I served it with pork slices. Very good! sarumana for the table!

Ioana 3 years ago - November 11, 2016 10:26

Re: Piure of cauliflower

Good luck, Beatrice!

Simona Mariana 3 years ago - 19 November 2016 15:11

Re: Piure of cauliflower

I would have liked to make these video recipes. This is better explained. But the written version is a bit good. Thanks

Ioana 11 hours ago - March 25, 2020 23:18

Re: Piure of cauliflower

I had a boost tonight. I made the cauliflower pancakes, the cauliflower puree and the potato and pumpkin tart with green onions. I tried to combine recipes depending on the ingredients. Tomorrow morning I decided to make cinnamon cookies. These cookies are like that, like a classic for me.
But I have a problem: I spilled too much liquid in the cauliflower puree. Is there anything I could do to make the puree a little thicker without spoiling it?

Ioana 20 minutes ago - March 26, 2020 10:28

Re: Piure of cauliflower

some crushed boiled potatoes would work to thicken it.
ah, that tart with green onions I love like crazy, although it's an old recipe has remained a favorite


If I think about it, I think the main culprit for the lack of appetite of many new teeth (especially children) over broccoli is an urban legend that I think has its origins in cinema. I remember seeing a movie myself, without being able to call it the title, in which the screenwriter lacked the inspiration to write a line in which the main hero expresses his disgust at this innocent and full of nutrients vegetable. Well, we all know that movies drive trends, and that's how our innocent broccoli came to be rejected by many people. This must be, because, in fact, broccoli is in my humble opinion absolutely delicious.

My recipe for today, a cream soup as tasty as possible, is a (partially successful) attempt to make my husband friends with broccoli. To sweeten the pill, I combined equal amounts of cauliflower and broccoli, which are a kind of & # 8222verisoare & # 8221 of different colors, similar both in terms of taste and appearance. My attempt is partially successful, because the man ate his whole bowl of soup, but he did not ask for a supplement and I did not hear any praise from him when he finished eating. For a first step, however, it's good, and you could consider my recipe today as one eligible for inclusion in the permanent plan to make our children / family eat more vegetables, including broccoli.

I used frozen vegetables for this cream soup and for the garnish with small cauliflower florets and tempura broccoli. Why? Because Edenia frozen products are obtained from vegetables harvested at the optimum period of maturity and keep after freezing all the natural food principles (vitamins, minerals) that they contain in their fresh state. How is that possible? First of all due to the short time, of a few hours, which goes from harvesting to freezing. Then due to the rapid freezing process, in which food (vegetables) go from ambient temperature to -40 degrees Celsius in a very short time. What we can get in the freezer at home is very different from the results provided by the technology we have described.
Preparation time: 00:15 hours
Cooking time: 00:15 hours
Total Time: 00:30 hours
Number of servings: 6
Degree of difficulty: low

Ingredient Soup Cream Of Cauliflower And Broccoli

  • 450 grams of frozen broccoli Edenia
  • 450 grams of frozen cauliflower Edenia
  • 1 medium-sized potato
  • 1 medium-sized onion
  • 20 grams of butter
  • 1 clove of garlic
  • 2 stalks of celery celery
  • 100 grams of liquid cream
  • 1 tablespoon flour
  • frying oil and pepper

Prepare Cream Broccoli and Cauliflower Soup

1. I stopped separately 100 grams of cauliflower and 100 grams of broccoli for the tempura vegetable garnish, which I resorted to because I got a little bored of cream soups with croutons.

2. Finely chop the onion, as well as the celery celery, crush the garlic clove. In a pot with a volume of at least 2 liters, melt the butter over medium to low heat. Add the vegetables, a pinch of salt and cook for 2-3 minutes, until they start to soften.

3. As soon as the vegetables have softened, add the peeled, well-washed and diced potatoes. Add 500 ml. of hot water and boil the potato for 5-6 minutes, then add the cauliflower and frozen broccoli (except for the amount kept for the garnish) and cover everything with hot water (I got 1 liter of water in total). Boil the vegetables over medium heat for 8 minutes.

4. As soon as both the cauliflower and the broccoli and the potato are well cooked, pass the soup with the hand blender (or with a static blender). If you want a very fine texture, pass the soup through a thick sieve. Add sour cream, salt and pepper to taste and it's ready!

5. For the tempura vegetable garnish, boil the frozen vegetables kept aside in boiling salted water for 3 minutes, then drain the water through a strainer. In a bowl, mix the flour with a pinch of salt then, stirring constantly, add very cold water, as needed to form a dough the consistency of pancakes. Heat a frying oil in a frying pan, put the broccoli and cauliflower bunches in the dough, then fry them in hot oil for 2-3 minutes, until they become slightly golden.

6. Remove the crispy wrapped vegetables from the pan with a whisk, draining well, then allow them to drain well of the oil on a layer of absorbent kitchen paper.

7. Divide the broccoli cream and cauliflower soup into bowls or deep plates and add the crunchy bouquets on top right at the time of serving, so that it does not soften. Good appetite!

I hope you like my idea today and that you manage to bring, at least in part, on the right path of eating vegetables, your little (and big) capricious.

Good ideas don't stop there, though, so I'm launching a challenge for my fellow bloggers to cook some delicious, healthy food with Edenia products:

1. Claudia from lecturisiarome.ro will share with us the recipe for a delicious breakfast

2. Ionela from milkandtoastandhoney.ro will cook us a soup, a cream, something good and warm for the winter days that this time really came

3. Andreea from andreeachinesefood.blogspot.ro will make a delicious recipe with fish

4. Toast from www.retetedesuflet.ro will cook a recipe of the main kind good to lick your fingers

5. Alexandra from saltnsasha.wordpress.com will cook a tasty and appetizing dessert

I am waiting for you to surprise me, my dear ones, with superb dishes and the best recipes!


Recipe of the day: Cauliflower, carrot and parsnip puree

Cauliflower, carrot and parsnip puree from: butter, parsnips, carrots, cauliflower, green garlic, onions, chicken soup, water, salt, pepper.

Cauliflower, carrot and parsnip puree

Ingredient:

  • 4 tablespoons butter
  • 5 pieces parsnips, chopped
  • 2 carrots, chopped
  • 1/2 cauliflower, broken bouquets
  • 4 stalks of green garlic, cut into thin slices
  • 1/2 onion, chopped
  • 1/2 cup chicken soup
  • 1/2 cup water
  • salt
  • Freshly ground pepper

Method of preparation:

Melt three tablespoons of butter in a large pot over medium heat, add the vegetables, soup and water to the pot and cook for about 20-25 minutes.

Add salt, pepper, then pass in a blender and mix with the remaining butter.


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50 g of broccoli
50 g of cauliflower
1 large potato
2-3 cloves of garlic
3 teaspoons butter
Salt - optional, if the baby is over 1 year old

Preheat the oven. Wash and clean the vegetables. Unwrap broccoli and cauliflower into small pieces, cut the potato into small pieces. Put the vegetables in a heat-resistant dish. Mix the crushed garlic with a cup of water and pour it over the vegetables, add 2 teaspoons of butter. Put them in the oven for 15 minutes. Remove the vegetables, if there is excess water, drain it aside. Add a teaspoon of butter and strain the vegetables until they become puree. Serve the puree with fish or meat. Good appetite!


Preparation time: 3 min.

Total cooking time: 18 min.

Difficulty: Easy

Amount: 2 servings

  1. Put in the bowl 800 g of water.
  2. Separate into bunches 100 g broccoli and 100 g cauliflower. Put them in the Varoma dish and steam 15 min./Varoma/speed 1 .
  3. Empty the bowl, put the broccoli and cauliflower in the bowl, add 10 g butter and passes 20 sec./speed 5 .
  4. Thermomix baby puree is ready.

Some recommendations for broccoli and cauliflower puree at Thermomix

You can add steamed meat to the puree.

Optionally, you can add a tablespoon of yogurt directly to the plate.



Comments:

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