Creams and broths are always appreciated as a hot starter at a party table. Especially if they are as special as this cauliflower cream with a center of mushrooms and ham. Tremendously soft in its texture and with a combination of flavors that I personally love.
This is not a cream to use. It only has three ingredients and among them is not the potato. To "fatten" it, add to this one light bechamel which is what gives it that creamy texture that can be seen even in the image. It is not something that complicates the recipe, in fact it will not take you longer to make it for that reason.
If you dare to prepare it and you have the opportunity, do not hesitate to use a mushroom flavored oil to give it the final touch. It seems to me that it gives it an extra point of flavor that will surprise you on a festive table. Don't you think it's a fantastic starter for New Year's Eve? Then you can serve apork tenderloin in beer sauce or the cod that I proposed to you yesterday and the menu will be done.
The recipe
- 1 medium cauliflower
- 2 leeks
- 1 splash of milk
- 120 g. mushroom
- A few cubes of ham
- Extra virgin olive oil
- Sal Island
- Pepper
- mushroom oil
- 2 tablespoons of oil
- 1 tablespoon of cornmeal
- 250-300 ml of milk
- Sal Island
- Pepper
- Nutmeg
- Chop the leek and fry it in a casserole with a drizzle of oil for three minutes.
- Then add the cauliflower in florets, salt and pepper and fry for a couple more minutes.
- we pour water until almost covering the vegetables, add a splash of milk and cover the casserole to cook the mixture for 20 minutes or until the cauliflower is tender.
- We take the time to make a smooth béchamel. Heat the oil in a frying pan, cook the flour for a couple of minutes in it and then add salt, pepper, nutmeg and the hot milk little by little while stirring.
- When the cauliflower is ready, we remove part of the cooking water (reserving it), Add the bechamel and blend. We check the texture and add the necessary cooking broth to adjust the density.
- Rectify the salt and pepper and reserve the cream.
- To complement it, sauté the mushrooms and ham, with very little oil, a few minutes.
- We present the cauliflower cream with a center of mushrooms and ham with a thread of flavored oil.