When it’s cold, there’s an automatic craving for warm and comforting dishes. So today I made this carrot and cauliflower cream whose silky texture is a real balm for the palate. I wanted to call it a velouté to better convey the idea, but since I haven’t used cream, I preferred to avoid it because then I always have to respond to many comments pointing out this mistake. But know that this is really super velvety. And it’s delicious, delicate, light and also very easy to make. I’ll just tell you that even my son, who unlike me, detests this type of preparation, ate it.
Other cream and velouté recipes you might be interested in:
- Difficulty: Easy
- Cost: Budget-Friendly
- Preparation time: 15 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Fall, Winter, and Spring
Ingredients for Carrot and Cauliflower Cream
- 7 oz carrots (net weight)
- 1.4 lbs cauliflower (net weight)
- 1 yellow onion (about 2.5 oz)
- 5 oz potatoes (net weight)
- vegetable broth (about 3 to 3.5 cups)
- extra virgin olive oil
- salt
- black pepper
Tools
- 1 Peeler
- 1 Saucepan with lid
- 1 Immersion Blender
Preparation of Carrot and Cauliflower Cream
Peel the onion and slice it into rings.
Clean the cauliflower, wash it thoroughly under running water, and cut it into pieces.
Scrape the carrots, trim them, wash, and cut them into chunks.
Do the same with the potato.
In a saucepan, heat a few tablespoons of oil and let the onion wilt for a couple of minutes over low heat.
Then add the cauliflower, potato, and carrots.
At this point, pour the broth into the saucepan in a quantity sufficient to cover the vegetables: about 3 to 3.5 cups will be needed.
Put the lid on and cook for 40/45 minutes over low heat, stirring occasionally. If the vegetables dry out too much during cooking, add a little hot broth.
Once cooking is complete, take a ladle of liquid from the saucepan and set it aside. I prefer to blend the vegetables first and add the broth only if needed to soften the cream. This is because it is always time to add it, while it becomes a problem to remove it if the cream is too liquid.
Blend the vegetables with an immersion blender until you get a smooth, completely lump-free cream. Season with salt and pepper to taste.
Distribute the carrot and cauliflower cream in individual plates, decorate it with toasted bread croutons, sprinkle it with freshly ground black pepper and serve hot. Enjoy! Paola
I take this opportunity to remind you that you can follow me on various socials to stay updated on the new recipes I publish. You can find me on Facebook (HERE), on Twitter (HERE), on Pinterest (HERE), on Instagram (HERE) and also on Tik Tok (@zenzero_limone). Thank you ♥!
