Subject: Pureed Cauliflower
From: Unicorn (unicorn@indenial.com)
Date: Wed Oct 04 2000 - 10:12:56 EDT
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F O O D F U N N Y
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Here's a true one from reader Joyce Bodo:
While working as a waitress years ago, I was taking the order at one
of my tables. There was a darling little girl about 6 years old who
had ordered a hamburger. I asked her what she wanted on her hamburger
and she looked at me like "Are you crazy?" and replied, "Meat of
course!"
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T O D A Y ' S R E C I P E
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Are you tired of that steamed cauliflower with cheese sauce? Then try
this alternative. The secret to this recipe is to cook it until it is
thick, which intensifies the flavor of the fennel seeds.
Pureed Cauliflower
1+1/2 - 2 lbs (675 - 900 g) cauliflower
1/2 lb (250 g) potatoes, peeled and diced
1 tsp (5 ml) fennel seeds, crushed
2 Tbs (30 ml) butter or margarine
1/4 - 1/2 cup (60 - 125 ml) cream, half and half, or milk
Salt and freshly ground pepper to taste
Boil or steam the cauliflower and potatoes until very tender. Puree
in a food processor until smooth. Transfer to a large skillet over
moderate heat and add the fennel seeds. Cook, stirring frequently,
until the mixture is the consistency of thick mashed potatoes, about
15 minutes. Add the butter and enough cream to make a creamy
consistency. Season with salt and pepper. Serves 4 to 6.
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