Brazil

Filtered water

well-cooked cauliflower (100g)

Large onion

Soaked raw cashews

Olive oil

Garlic Cloves

Bay leaf

Salt, black pepper and nutmeg

FUNCTIONAL BECAMEL SAUCE

Bata no liquidificador as castanhas demolhadas (de preferência por 8h. Se não tiver esse tempo, deixe o máximo que puder. Utilize água morna para acelerar o processo) com a couve-flor e a água ( de preferência quente) , por aproximadamente 5 min, até formar um creme bem liso.

Blend the soaked chestnuts in a blender (preferably for 8 hours. If you don't have that time, leave as much as you can. Use lukewarm water to speed up the process) with the cauliflower and water (preferably hot), for approximately 5 min. , until it forms a very smooth cream.


Numa panela, frite a cebola e o alho, até murcharem. Acrescente a folha de louro e frite mais um pouco.



In a pan, fry the onion and garlic until wilted. Add the bay leaf and fry some more.


Despeje o creme de castanha e couve flor na panela e cozinhe até engrossar um pouco.

Pour the chestnut and cauliflower cream into the pan and cook until it thickens a bit.

Desligue o fogo e adicione os temperos a gosto! Eu gosto de bastante noz moscada!fica muito parecido com o bechamel tradicional!

Turn off the heat and add seasonings to taste! I like a lot of nutmeg! It's very similar to the traditional béchamel!

FUNCTIONAL BECAMEL SAUCE

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