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Cauliflower puree with green beans and lemon thyme butter
Cauliflower puree with green beans and lemon thyme butter
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Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
Creamy cauliflower puree topped with crispy beans and drizzled with rich brown butter sauce.
Ingredients:
  • 100g butter
  • 1 leek, halved, thinly sliced
  • 2 garlic cloves, finely chopped
  • 1.7kg cauliflower, cut into florets
  • 750ml (3 cups) milk
  • 250ml (1 cup) chicken style liquid stock
  • 21.00 gm lemon juice
  • 2 tsp fresh lemon thyme
  • 1kg green round beans, steamed
Instructions:
  • In a large saucepan, melt the oil and 25g of butter over medium heat. Sauté the leek and garlic until soft, about 4 minutes. Add cauliflower, milk, and stock. Bring to a boil, then simmer on low, covered, for 13-15 minutes until tender. Drain, saving 2 tablespoons of cooking liquid.
  • Combine the cauliflower and reserved cooking liquid back into the pan, season to taste, and blend until smooth using a stick blender.
  • In a small frying pan over medium-high heat, cook the remaining butter until golden, swirling occasionally for about 2-3 minutes. Stir in the lemon juice and lemon thyme.
  • Arrange the cauliflower puree on a platter, layer with steamed beans, and generously drizzle the sauce on top.

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