Ingredients
5 1/4 ounces potatoes
1 7/8 cups cauliflower buds
1 onion golden
1 carrot
2 1/8 cups vegetable broth
6 3/4 tablespoons cream fresh
extra-virgin olive oil
salt
pepper
2 slices panettone
Foodgeist is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As an Amazon Associate we earn from qualifying purchases.
RecipeNLG
Gathered
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Universal suction lids — fit any pot or pan, no matching needed
Fluffy mashed potatoes and gnocchi — no lumps, no glueyness
Organize pot lids vertically — saves cabinet space
Safe bristle-free grill cleaner — no wire bristles in food
Dome thermometer for grill or smoker lid — monitor pit temperature
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Free 2-day shipping on every tool and ingredient we recommend.
The best culinary books narrated, on the house for 30 days.
Every cookbook you've wanted to read — free for 30 days.
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Universal suction lids — fit any pot or pan, no matching needed
Fluffy mashed potatoes and gnocchi — no lumps, no glueyness
Organize pot lids vertically — saves cabinet space
Safe bristle-free grill cleaner — no wire bristles in food
Dome thermometer for grill or smoker lid — monitor pit temperature
You're reading one of recipes available free. Full library with Gastronome.
Peel the potatoes and cut into cubes. Chop the cauliflower, carrot and onion peeled, cut into cubes and fry them in a saucepan with 2-3 tablespoons of oil. Add potatoes, cauliflower and cook for 2-3 minutes. Cover with hot stock, bring to a boil and simmer for 35-40 minutes. Meanwhile, prepare the cake: Cut each slice into pieces, heat the plate well on fire and grill on both sides for a few seconds. After the cooking time of vegetables raised the pot from the heat and spend all of the mixer. Put on the heat, add the cream, season with salt, stir and let reduce for a few minutes. Spread the potage in individual ramekins, complete with slices of cake to the plate, seasoned with a little oil and serve.