Cauliflower and Potato Puree Puree De Chou Fleur
Luxuriously smooth and packed with delicate, earthy flavors, this Cauliflower and Potato Purée (Purée de Chou Fleur) is a refined yet comforting side dish perfect for any occasion. Featuring a harmonious blend of tender cauliflower florets and creamy Yukon Gold or Russet potatoes, this purée is enriched with unsalted butter and heavy cream for a velvety texture that rivals traditional mashed potatoes. A hint of optional garlic adds depth, while a sprinkle of fresh parsley provides a pop of color and freshness. Ready in just 35 minutes, it's an elegant way to elevate weeknight dinners or complement holiday spreads. Perfectly seasoned with salt and freshly ground pepper, this versatile purée pairs beautifully with roasted meats, grilled vegetables, or as a standalone vegetarian delight.
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Recipe Information
Ingredients
- 500 grams Cauliflower florets
- 300 grams Potatoes (Yukon Gold or Russet, peeled and diced)
- 30 grams Unsalted butter
- 100 milliliters Heavy cream
- 1 clove Garlic (optional, peeled and crushed)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper, freshly ground
- 1 tablespoon Fresh parsley (optional, finely chopped for garnish)
Instructions
Prepare the cauliflower by washing and separating it into small florets.
Peel the potatoes and chop them into evenly sized chunks to ensure even cooking.
In a large pot of salted water, add the cauliflower florets, diced potatoes, and the garlic clove (if using).
Bring the water to a boil over medium-high heat, then reduce to a simmer. Cook for 15-20 minutes until the vegetables are fork-tender.
Drain the cooked cauliflower and potatoes thoroughly and discard the garlic clove if used.
Transfer the drained vegetables to a food processor or back into the pot if using a handheld immersion blender.
Add the butter, heavy cream, salt, and black pepper. Blend until smooth and creamy. Adjust the consistency by adding a splash of extra cream if necessary.
Taste and adjust seasoning, adding more salt or pepper as needed.
Serve the purée warm, garnished with a sprinkle of freshly chopped parsley if desired.
Nutrition Facts
Calories |
906 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.8 g | 77% | |
| Saturated Fat | 35.2 g | 176% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 166 mg | 55% | |
| Sodium | 2558 mg | 111% | |
| Total Carbohydrate | 78.8 g | 29% | |
| Dietary Fiber | 14.9 g | 53% | |
| Total Sugars | 11.9 g | ||
| Protein | 15.9 g | 32% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 151 mg | 12% | |
| Iron | 4.0 mg | 22% | |
| Potassium | 2774 mg | 59% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
