🇫🇷 French

Cauliflower Blanquette

Name: Cauliflower Blanquette
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Cuisine: French
Ingredients: 2 tbsp Butter; 200 ml Heavy Cream; to taste Salt; 2, chopped Onion; 4 cloves, minced Garlic; 3 medium, cubed Potato; 1 head Cauliflower; 2, for liaison Eggs; 1 tsp Black Peppercorns; 2, thickly sliced Carrot; 750 ml Stock or Broth

🇫🇷 French

Creamy white blanquette — cauliflower never browned, simmered pale and velvety. 50 minutes of mostly hands-off cooking.

Prep 15 min Cook 35 min Serves 4 Medium

Ingredients

Butter2 tbsp
Heavy Cream200 ml
Saltto taste
Onion2, chopped
Garlic4 cloves, minced
Potato3 medium, cubed
Cauliflower1 head
Eggs2, for liaison
Black Peppercorns1 tsp
Carrot2, thickly sliced
Stock or Broth750 ml

Optional extras

Tarragonhandful, to finish

Instructions

1
Warm the Butter in a heavy casserole and brown the cauliflower well on all sides — real colour means real flavour.
2
Lift the cauliflower out, soften the onion and garlic in the same pot, then add the black peppercorns.
3
Return the cauliflower, tip in the potato and carrot, and pour over the stock.
4
Cover and let it murmur gently for 35-40 minutes until everything is spoon-tender and the broth has body.
5
Season with salt and cracked pepper, then shower with tarragon right before serving.

Chef's tip

For deeper flavour, toast the black peppercorns in the oil before adding anything wet.

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Video: Stegt blomkål med caviar og sauce blanquette - nemlig.com · on YouTube