|
Cauliflower Puree - Purée Dubarry |
|
Yield 10 quarts or 10 liters |
| Ingredients |
U.S. |
Metric |
|
Vegetable
Stock |
2 gallons |
8 liters |
| Cauliflower, chopped |
6 pounds |
3 kilograms |
| Potatoes, diced |
2 pounds |
1 kilogram |
|
White
mirepoix of onions and leeks |
20 ounces |
600 grams |
| Fat |
3.5 ounces |
100 grams |
| Salt |
1 teaspoon |
6 grams |
| Cream (optional) |
1 pint |
5 deciliters |
| |
|
Procedure |
| 1. Sauté
white mirepoix in fat till translucent, do not brown |
| 2. Add
the cauliflower, potatoes and continue to sauté |
| 3. Add
stock and seasoning |
| 4
Bring to a boil quickly, while stirring |
| 5. Cook
slowly for 2 hours and strain |
| 6. Put
through a sieve of food mill to puree |
| 7. Bind
with cream |
| 8.
Adjust seasoning, garnish with florets of cooked cauliflower |
