We start the weekend by preparing a simple recipe to enjoy with the family: Mashed Cauliflower. Purees are a great tool to introduce vegetables into the diet of the little ones and in this we do it twice. Do you dare to prepare it?
To prepare it you only need a good size casserole, a small ingredient list and 40 minutes of your time. Cauliflower is the main ingredient; the rest I invite you to play with them. You may not have leeks in the pantry, but you do have some branches of celery that you need to consume now. Purees are great to take advantage of those ingredients that are about to go bad.
- ½ cauliflower
- ½ large onion
- 3 leeks
- 1 large potato
- 2 tablespoons of tomato puree
- 1 slice of hard rustic bread
- Sal Island
- Black pepper
- Chopped parsley
- Virgin olive oil
- We start by cleaning the vegetables. We remove the leaves and the trunk of the cauliflower and wash the flowers under running cold water.
- Then we wash the leeks to remove any soil they may have and remove much of the green stem.
- We do the same with the onion and the potato, which after being peeled we will cut into pieces large.
- We place a drizzle of oil in the casserole. We give heat and sauté the onion, leeks, cauliflower and potatoes for a few minutes, stirring continuously so that they are marked but not sticky.
- Then we cover with water and lightly salt. Bring to a boil and cook for 30-40 minutes until the cauliflower and potatoes are tender.
- We crush the mixture and we add color with a few tablespoons of tomato. We rectify the salt point and add freshly ground black pepper.
- Before serving, we cut the bread slice into cubes and the fry in very hot oil, sprinkled with parsley.
- We serve the hot puree, accompanied by croutons.