Cauliflower And Potato Puree (Puree De Chou-Fleur)

1. 1

   Boil the vegetables until tender, about 15 minutes for the cauliflower and 30 minutes for the potatoes.

2. 2

   Drain the vegetables and puree them together in a food processor. The puree should be moist enough, but if it isn't, add some milk.

3. 3

   Stir in the butter and season with the salt and pepper. Blend well. (The puree can be made a day or two in advance and covered with plastic wrap to prevent it from drying out. Reheat in a water bath (bain-marie) or microwave oven.).

4. 4

   NOTE: When boiling vegetables for a puree, I find that very little additional liquid is necessary for the puree. I steamed my vegetables until soft.

5. 5

   VARIATIONS:.

6. 6

   In step 1, when you cook the cauliflower, add one or all of the following: 1 onion, diced; 2 garlic cloves, or 2 carrots, thickly sliced.

7. 7

   PUREE de NAVETS (Turnip Puree): To use turnips in place of cauliflower, boil equal amounts of potatoes and turnips, cut into chunks, until tender, about 15 minutes for turnips and 30 minutes for potatoes. Prepare as above.

8. 8

   PUREE de BROCOLI (Broccoli Puree): Substitute 3 pounds of broccoli for the cauliflower.

9. 9

   At Home With The French Classics.

* Per serving · 4 servings · Values may vary.

No additional tips available.