Cauliflower and potato puree a light and smooth dish, a healthy dish ideal for a dinner or a starter.
A very good puree ideal to introduce the little ones to the vegetables, pureed and with the potatoes it is a very soft puree. But if you like it with more flavor, you can add more vegetables or even add a little cheese or cream.
Cauliflower and potato puree
Author Montse
Recipe type: Starters
Rations: 4
Preparation time:
Cooking time:
Total time:
Ingredients
- 1 cauliflower
- 3-4 potatoes
- 1 leek
- Olive oil
- Sal Island
Preparation
- To make the cauliflower and potato puree, we first clean the cauliflower from the green leaves, remove the florets and remove the central stem. We cut the cauliflower into small pieces so that they cook faster.
- We clean the leek and cut it into small pieces.
- We put a casserole over medium heat with a splash of olive oil, add the leek and let it poach for a few minutes.
- We peel the potatoes and cut into pieces.
- Add the cauliflower and potatoes to the casserole together with the leek, cover just enough with water and let everything cook until everything is well cooked. We add a little salt halfway through cooking.
- When everything is cooked, we mash it with the mixer until we have a smooth and fine cream. It should be like a puree, so you don't have to add a lot of water. But if it is too thick we add a little water.
- We put the puree back on the fire, we taste the salt and rectify if necessary.
- We serve the puree very warm. We will add a jet of olive oil over the puree.
- You can also accompany the cauliflower puree with a few pieces of fried bread.