We start the weekend by preparing a simple and very nutritious recipe: cauliflower cream, potato and celery. It is a dish that will take us more than 30 minutes to prepare and that you can serve as a first course at lunch or as the only dish for a light dinner. With a mild taste, it will convince the whole family.
It is a vegetable cream and as such surely there is someone at home reluctant to try it. Hence, he added tomato concentrate; a single teaspoon slightly modifies both its flavor and its color. You can serve it with a little virgin olive oil or some fried leek, onion or bacon sticks to your liking!
- ½ onion
- ¾ cauliflower
- Small potatoes 3
- 2 stalks of celery
- 1 leek
- 1 teaspoon tomato paste
- Olive oil
- Sal Island
- Pepper
- We prepare all the ingredients. We wash, peel and cut In pieces the onion, the potatoes, the celery, the leek and the cauliflower.
- We put a drizzle of oil in a saucepan. We introduce all the vegetables, season and sauté about 3-4 minutes over medium-high heat, stirring with a wooden spoon.
- We incorporate the concentrate tomato sauce and cover the vegetables with water. Cover the casserole and cook for 30 minutes.
- We remove part of the broth from the casserole and reserve it in a bowl.
- We shred the vegetables until obtaining a homogeneous and smooth cream. Add the reserved broth until the desired consistency is achieved.
- We serve hot with a drizzle of extra virgin olive oil and a little freshly ground black pepper.