All the vegetable creams They are a great starter option for any meal. They can also be enjoyed at dinner as a single dish incorporating pieces of vegetables or fish. This versatility means that at home we prepare one every week; the last one, this cream of cauliflower and turnip.
The ingredient combinations when it comes to making a vegetable cream are endless. This is one simple combination that has served us to take advantage of half the cauliflower that we had in the chickpeas with cauliflower and zucchini that we proposed a few months ago.
In addition to the main ingredients and other basic ingredients that I like to add to all creams such as onion, I also encourage you to incorporate some spices. This cream carries a pinch of turmeric but you can substitute this or complement it with ginger or a little paprika. Try it!
- 1 cebolla
- ½ large cauliflower ⠀
- 1 medium turnip ⠀
- 1 teaspoon turmeric powder
- A pinch of ground black pepper ⠀
- Extra virgin olive oil
- Chop the onion and fry a couple of minutes in a saucepan with a little oil and salt.
- Then add the turnip, peeled and in pieces, and sauté another couple of minutes.
- Meanwhile, we divide the cauliflower in small trees to then incorporate them into the casserole.
- At the same time as the cauliflower we incorporate the turmeric and pepper.
- Cover with water, cover the casserole and we cook over medium heat for 20 minutes.
- Finally, we crush the mixture.