Cauliflower Puree With Mushroom Compote |
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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 6 |
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I found this dish a few years ago in the Summer 2009 edition of the LCBO Food and Drink Magazine. I actually use it as a main dish for my son who is vegetarian as it's very classy looking and filling. The puree should be thick enough to hold its shape, not thin like soup. Read more . Enjoy! Ingredients:
1/2 cup peeled potatoes cut in chunks |
1 1/2 tsp. minced garlic |
3 cups milk |
1 head of cauliflower, cut into 1 chunks |
salt and freshly ground pepper |
for the mushroom compote |
3 tbsp. olive oil |
1/4 cup chopped shallots |
1 tsp. minced garlic |
1 lb. mixed mushrooms, sliced |
2 tsp. chopped fresh thyme |
salt and freshly ground pepper |
1/4 cup red wine |
2 cups vegetable stock (i prefer the campbell's brand in the box) |
2 tbsp. chopped parsley |
Directions:
1. Place potatoes, garlic and milk in a pot over medium-high heat. Bring to a boil and add cauliflower. Boil for 10-15 mintes or until potatoes and cauliflower are very tender.
2. Using a stick blender, puree cooked vegetables and milk mixture until smooth. Season with salt and pepper. Cover and keep warm while you make the Mushroom compote.
3. Mushroom compote:
4. Place oil in a large skillet over high heat. Add shallots and garlic and saute for 30 seconds. Add mushrooms and thyme and saute for 4 minutes or until mushrooms lose their juices. Season with salt and pepper.
5. Add wine and bring to boil. Add vegetable stock and reduce for 5-10 minutes. Add parsley.
6. Place a ladleful of cauliflower puree in a soup bowl. Top with mushrooms and some sauce. Enjoy.
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