Cauliflower Puree with Salmon Caviar
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Difficulty:
moderate
Difficulty
Preparation:
35 min.
Preparation
Calories:
316
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
more nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 316 kcal | (15 %) | ||
| Protein | 16.5 g | (17 %) | ||
| Fat | 25.5 g | (22 %) | ||
| Carbohydrates | 5 g | (3 %) |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 medium-sized Cauliflower
- 3 Tbsps butter
- 2 jars chicken stock about 400 ml (approximately 14 ounces)
- 150 grams Crème fraiche
- Salt and freshly ground pepper
- 1 small handful Arugula
- 200 grams Salmon caviar
Preparation steps
1.
Rinse the cauliflower, cut the florets from the stem and coarsely chop.
2.
Heat 2 tablespoons of butter in a large pan and sauté the cauliflower briefly. Add the chicken stock, cover and simmer over low heat for about 20 minutes, until most of the stock has been absorbed and the cauliflower is tender. Remove from heat and allow to cool slightly.
3.
Puree the cauliflower until smooth. Stir in the crème fraîche, season with salt and pepper and refrigerate until well chilled.
4.
Rinse the arugula and pat dry. Heat the remaining butter in a small pan and sauté the arugula until wilted. Spoon the chilled cauliflower puree into small serving glasses and top with the sautéed arugula and salmon caviar.
