28 January 2017

Braised cauliflower, roast potatoes and beurre blanc

This was our last Sunday's dinner and I think I might fancy something similar tomorrow, as I still almost taste it in my mouth by looking at these pictures. I made braised cauliflower with white wine and cheese, proper crispy roast potatoes and beurre blanc with pink and green peppercorns. It was all heavenly good and comforting. The original plan was to braise a fennel, but as the shop didn't have any, I opted for cauliflower. This was such a good combination, it just needs a little bit effort and time with the different cooking times and phases. 

Here's how I made this dish.

Braised cauliflower

1 small cauliflower
1 shallot
5 cloves of garlic
2 tsp vegetable stock powder
1 tsp sea salt
½ tsp ground black pepper
25 g butter
200 ml white wine
50 g vegetarian pasta cheese

Cut the cauliflower into thin slices. Chop the shallot into rings and the garlic into slices.

Place them all into an oven dish with the seasoning and wine. Cover with foil and slow-cook in the oven at about 150 C for about 1,5 hours.

Mix the grated vegetarian pasta cheese into the liquid in the dish and sprinkle some on the top. Return to the oven for further 10 minutes.

Roast potatoes

400 g potatoes
½ cup olive oil
Sprinkle of salt

Peel the potatoes and cut them into pieces. Cook them for about 15 minutes in water until soft. Drain the water and dry cook the potatoes for a while to remove excess liquid.

Heat the olive oil in the oven on a baking tray and put the potatoes on there. Roast at 200 C for about 40 minutes. Turn the potatoes around and roast for further 30 minutes.

Beurre blanc

1 small shallot
150 ml white wine
2 tbsp white wine vinegar
125 g butter
Pink peppercorns
Green peppercorns

Chop the shallot finely and heat them with the wine and vinegar in a pot. Reduce until about the half or 2/3 of the liquid have cooked off.

Remove the shallot with a sieve leaving just a clear liquid. Add the cold butter into the liquid, a small piece at a time and keep whisking. Then add the peppercorns.

And all is done, enjoy!

Have a great weekend!

Your VegHog

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