Cauliflower puree with goat cheese

A tasty puree, which mixes cauliflower potatoes and butter and goat cheese. A delight.

Components

Facet dish For four folks

800 g of cauliflower

400 g of floury potatoes

three cloves of garlic

salt

5 sprigs of thyme

1 liter of milk

nutmeg

pepper from the pepper mill

100 g gentle goat's cheese with a flowery rind, e.g. Picolin

2 tablespoons of butter or goat's milk butter

Learn how to proceed

Preparation:

approx. 30 minutes

Divide the cauliflower into rosettes, take away the woody components of the stem and reduce it into slices. Lower the potatoes into cubes. Boil the greens and garlic in loads of salted water till they're nicely cooked. Drain and let it evaporate.

Take away the thyme leaves from the stems. Put them within the pot with the milk and warmth up. Season with a little bit nutmeg and pepper. Chop the cheese. Add the greens, half the butter to the milk and mash every part nicely. Incorporate the cheese. Season the cauliflower puree with salt. Earlier than serving the puree, add the remaining butter and soften it over the cauliflower. You may be interested to read fresh porcini risotto recipe/ polenta gnocchi with gorgonzola recipe/ Carrot and mandarin soup recipe.

Helpful ideas

Cauliflower puree is a superb facet dish to mix with roasted pink meats corresponding to rack of lamb.