- Prep Time:
- Cook Time:
- Difficulty:
easy
- Serves:
2
Potage of potatoes, cauliflower and grilled panettone
Description
The particularity of this recipe are Panettone slices to the plate accompanying the potage, if desired, instead of the grilled slices could be made to be toasted panettone cubes in the pan and add to taste to the dish.
We really liked the contrast, which ultimately will be the sweet and salty at home go hand in hand ;)
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add to shopping list Ingredients
200 grams of cauliflower buds
150 grams potatoes
1 onion
1 Carrot
1/2 liter of vegetable broth
100 ml fresh cream
1 tbsp extra virgin olive oil
1 pinch Salt And Pepper
2 thick slices of panettone
Preparation
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.
