|
Cauliflower, Celery and Fennel Purée |
| Preparation Time: 10 minutes |
| Cooking Time: 5 minutes |
| Ingredients |
| 1 |
Cauliflower |
| 2 |
Stems celery |
| 1/8 |
Medium fennel |
| 5-6 |
Fresh tarragon sprigs, leaves only |
| 1 |
Small garlic clove |
| 2 Tsp. |
Coarse sea salt |
| 1/2 Tsp. |
Curry powder |
| 5 Tbs. |
Fennel seeds flavored extra virgin olive oil |
| Preparation |
| • |
Wash cauliflower, celery and fennel thoroughly, then separate cauliflower florets, cut celery and fennel into pieces 2-3 inches long, and blanch them in hot water for 5 minutes. |
| • |
Pulse garlic in a food processor until minced. |
| • |
Add celery and pulse until mashed. |
| • |
Add fennel and pulse until mashed. |
| • |
Add cauliflower and pulse until mashed. |
| • |
Add all remaining ingredients and mix thoroughly. |
|
Click on the images above to see larger pictures |
| Comments |
| • |
Instead of sea salt you may use Spike Original Magic. |
| • |
You may also add the juice of 1/2 lemon and, if you like spicy food, hot chile pepper to taste, grind right before the garlic. |
| • |
This is a richer variation of the cauliflower purée. |
| • |
Stored in the refrigerator in a glass container and topped with a thin layer of EVOO the Cauliflower Purée lasts for over a week. Glass containers are always recommended, as toxic chemicals from plastic containers tend to leach into conserved refrigerated food. |
| • |
It is important to sterilize the long-term storage jars with boiling water and put them in a warm oven to dry. |
| • |
Very good and healthful for quick snacks spread on bread or crackers. It is also excellent as a side dish with steaks, grilled meat, mushrooms, or seafood. |
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