Cauliflower with truffle sauce

Name: Cauliflower with truffle sauce
Total time: 40 min
Yield: 2
Cuisine: Author's
Ingredients: two cauliflower florets (raw); 3 large roasted cauliflower florets; 1 sprig of dill; 1 champignon; 2-3 medium sized white mushrooms; quarter of a medium bulb; 10 g butter; 2 g thyme; 40 g wine vinegar; 100 g cream; 60 g truffle paste; 100 g of parsnips; 15 g of green butter; 100 g of greens (chervil, cilantro, parsley, dill); 100 g sunflower oil

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Recipe cuisine: Author's

Cooking time: 40 min

Servings: 2

Calories: 763.5 kcal

Fats: 72.9

Proteins: 10.2

Carbohydrates: 15.9

Description

Cabbage may well be the queen of the dish, it just needs a decent environment.

Step-by-Step Cooking Instructions

Step 1

Separate the cauliflower into florets.

Step 2

Marinate cabbage in butter with white wine vinegar, salt and thyme for two hours. Then bake in the oven at 200 degrees until golden brown, due to the butter, the cabbage caramelizes.

Step 3

Bake parsnips in the oven at 180 degrees for 15 minutes. Fry the mushrooms in a pan with onions, mix with finely chopped tops of raw cauliflower and cream. Combine parsnips and mushrooms with cauliflower and puree in a blender.

Step 4

Mix green oil (made from various herbs, chervil, dill, cilantro, parsley) with truffle paste.

Step 5

Put on a plate. Place thin slices of raw mushrooms on top and sprinkle with dill.

Ingredients

two cauliflower florets (raw)

3 large roasted cauliflower florets

1 sprig of dill

1 champignon

2-3 medium sized white mushrooms

quarter of a medium bulb

10 g butter

2 g thyme

40 g wine vinegar

100 g cream

60 g truffle paste

100 g of parsnips

15 g of green butter

100 g of greens (chervil, cilantro, parsley, dill)

100 g sunflower oil

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