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Potato and cauliflower cream with mushrooms and kale crisps
🇧🇷Brazil
•View in original language
(Português)
40 min(s)
2 servings
Nicole Girardi
@niemcasa- Ingredients
- Recipe
- medium potatoes4 unit(s)
- Cauliflower head1 unit(s)
- Portobelo or paris mushrooms150 g
- Kale type kale to taste
- Salmon (stem)1 unit(s)
- Onion1 unit(s)
- Carrot1 unit(s)
- Homemade vegetable or chicken broth1 l
- Thyme to taste
- Salt to taste
- Black pepper to taste
- Olive oil to taste
- preheat the oven to minimum, here I set it to 150 degrees. In a non-stick pan or with parchment paper, add the kale and season with salt, pepper and olive oil. Bake until crisp and crisp, 12 to 15 minutes.
- in a pan with oil, sauté the onion, carrot and celery.
- add the thyme, diced potatoes and cauliflower. Season with salt and pepper.
- add the chicken (or vegetable) broth and cook until everything is tender.
- in a frying pan with oil, sauté the mushrooms. Then season with salt and pepper.
- pass the mixer in the cream pan, or pass everything in the blender.
- serve the cream with the mushrooms and cabbage last.
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