Best 3 Cauliflower And Potato Puree Puree De Chou Fleur Recipes
Indulge in a culinary journey with our delectable Cauliflower and Potato Puree - a symphony of flavors and textures that will tantalize your taste buds. This versatile dish, known as "Purée de Chou-Fleur" in French, is a harmonious blend of creamy cauliflower and tender potatoes, elevated with a touch of garlic, herbs, and a hint of nutmeg. It's a culinary canvas that can be adorned with various accompaniments, from succulent roasted chicken to flavorful grilled fish. Explore our collection of recipes that showcase the versatility of this creamy puree. Dive into the classic simplicity of the basic Cauliflower and Potato Puree, where the natural flavors of the vegetables shine through. Elevate your culinary skills with the Creamy Cauliflower and Potato Puree with Garlic and Herbs, where aromatic garlic and a medley of herbs add a burst of savory goodness. Discover the delightful twist of the Roasted Cauliflower and Potato Puree, where roasted vegetables lend a smoky depth of flavor. And for a touch of indulgence, try the Cauliflower and Potato Puree with Parmesan and Truffle Oil, where grated Parmesan cheese and aromatic truffle oil create a luxurious and unforgettable experience. Each recipe offers a unique culinary adventure, ensuring that the Cauliflower and Potato Puree becomes a staple in your kitchen repertoire.
Check out the recipes below so you can choose the best recipe for yourself!
CAULIFLOWER PUREE
This simple but surprisingly flavorful puree is a satisfying stand-in for mashed potatoes, and it couldn't be easier. There's no cream in it and only a teensy touch of butter, so it's good for anyone counting calories or carbs. It pleases the meat-and-potatoes eaters at my table, even though it contains neither.
Provided by Nicholio
Categories Fruits and Vegetables Vegetables Cauliflower Mashed
Time 20m
Yield 4
Number Of Ingredients 3
Steps:
- Bring a 4-quart pot of salted water to a boil; add cauliflower and simmer until tender, 7 to 10 minutes. Drain cauliflower, reserving 1 cup cooking liquid.
- Blend cauliflower and 1/4 cup cooking liquid in a blender until smooth, adding more water until desired consistency is reached. Add butter and pulse until incorporated; season with salt.
Nutrition Facts : Calories 61.4 calories, Carbohydrate 7.6 g, Cholesterol 7.6 mg, Fat 3 g, Fiber 3.6 g, Protein 2.9 g, SaturatedFat 1.8 g, Sodium 102.3 mg, Sugar 3.5 g
CAULIFLOWER AND POTATO PUREE (PUREE DE CHOU-FLEUR)
Most classic purees usually include large quantities of butter or heavy cream. This recipe is lighter, less rich and delicious. One night I made dinner and, without asking, served a puree of cauliflower and potatoes with broiled chicken and string beans. The puree, which was enough for six, was devoured by four, and I now receive frequent requests for it. Use this recipe as a guide for pureeing other vegetables. Use a ration of potato to vegetable 1 to 3 or, at most, 1 to 2. NOTE: Using a food processor to puree potatoes alone will make them pasty, but using it to puree them together with another vegetable works exceptionally well. I had to do it in two batches because I have a smaller food processor. Put cauliflower in first then the potatoes on top. I did not have to use milk it was smooth enough without it. Yummy!
Provided by Olha7397
Categories Potato
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Boil the vegetables until tender, about 15 minutes for the cauliflower and 30 minutes for the potatoes.
- 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.
- 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.).
- 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.
- VARIATIONS:.
- 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.
- 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.
- PUREE de BROCOLI (Broccoli Puree): Substitute 3 pounds of broccoli for the cauliflower.
- At Home With The French Classics.
Nutrition Facts : Calories 168.9, Fat 6.3, SaturatedFat 3.9, Cholesterol 16.7, Sodium 372.1, Carbohydrate 25.4, Fiber 4.9, Sugar 3.2, Protein 4.6
PAIN DE CHOU FLEUR (CAULIFLOWER LOAF)
A different twist on cauliflower cheese and one of my favorites. I have successfully cooked this in the micorwave which really cuts down on the cooking time.
Provided by Trudy Hobbs
Categories Cauliflower
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Put the cauliflowers into a large saucepan and add just enough water to cover.
- Bring to the boil and cook for 12-15 minutes , or until flowerets are very tender.
- Drain and set aside.
- Preheat the oven to moderate 180C degrees (350F degrees).
- Put the cauliflowers, potatoes, butter, seasoning and cayenne into a bowl and mash together to form a puree.
- You can use a food blender for this.
- One by one, add the eggs, beating well between each addition.
- Stir in 1 cup of grated cheese and spoon the puree into a well greased oven proof mould or bowl of medium size.
- Cover with foil and put the mould into a roasting pan one-third full of boiling water.
- Put the pan into the oven and bake for 1 hour.
- Remove the pan from the oven and remove the mould from the pan.
- Remove the foil.
- Place a serving (heatproof) dish over the top of the mould and invert quickly.
- The mould should slide out easily.
- Sprinkle the remaining cheese over the top and return the mould to the oven for 5 minutes, or until the cheese melts.
- Remove from the oven and serve.
Nutrition Facts : Calories 318.9, Fat 14.5, SaturatedFat 7.1, Cholesterol 241.3, Sodium 223.6, Carbohydrate 30.5, Fiber 7.3, Sugar 6, Protein 19.1
Tips for a Creamy and Flavorful Cauliflower and Potato Puree:
- Choose the Right Potatoes: Select starchy potatoes like Yukon Gold or Russet potatoes as they break down easily and create a smooth puree.
- Roast the Cauliflower: Roasting the cauliflower before adding it to the puree deepens its flavor and adds a subtle sweetness.
- Cook the Potatoes Properly: Boil or steam the potatoes until they are fork-tender but not overcooked to prevent them from becoming mushy.
- Use a Food Processor or Blender: Puree the cauliflower and potatoes in a food processor or blender until smooth and creamy. Make sure not to over-process, as this can make the puree gummy.
- Season Generously: Don't be afraid to season the puree well with salt, pepper, and herbs like thyme or rosemary. You can also add a touch of acidity with lemon juice or vinegar.
- Incorporate Dairy: For a richer and creamier puree, stir in butter, cream, or milk. However, if you prefer a vegan option, you can use plant-based milk or yogurt.
- Top with Extras: To elevate the puree, consider garnishing it with crispy shallots, crumbled bacon, toasted breadcrumbs, or fresh herbs.
Conclusion:
Cauliflower and potato puree is a versatile and flavorful side dish that can complement a variety of main courses. Its creamy texture and subtle sweetness make it a crowd-pleasing dish. Whether you're following a specific diet or simply looking for a healthy and delicious side dish, this puree is sure to impress. Experiment with different seasonings and toppings to create a dish that suits your taste preferences. Enjoy this nutritious and satisfying puree as part of your next meal.
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