Cauliflower with truffle sauce
Description
Cooking
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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