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Cauliflower and ginger velouté

Ingredients • 1 onion, chopped • 1 garlic clove, chopped • 2 tbsp of butter • 1 cauliflower, pieces • 1 potato, peeled and in pieces • 1 l of chicken broth • 1 tbsp of finely chopped fresh ginger • 1 tsp of curry powder • 1 tsp of lemon juice • Some toasted bread croutons • Salt and pepper

Preparation Bake the onion and garlic in some butter in a large saucepan. Add the cauliflower, potato and chicken broth. Season with salt and pepper. Bring to a boil, cover and simmer for about 15 minutes or until the vegetables are tender. Add the ginger, curry and lemon juice and reduce it to a smooth puree. Add broth if needed and adjust the seasoning. Serve hot and with some toasted bread.


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