Name: Cauliflower puree with wild mushrooms
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 1
Ingredients: 2 pieces Egg; to taste Celtic sea salt; to taste Black pepper; 1⁄2 piece Cauliflower; for garnishing Fresh parsley; 2 Tbsp Olive oil (extra vierge); to taste Nutmeg; 150 g Brown mushrooms

Chicken egg

Julie van den Kerchove

Blender

Dinner

This cauliflower puree is silky smooth and a delicious low-carb alternative to mashed potatoes. Here I combine it with crispy fried mushrooms and a soft-boiled egg. Pure comfort food!

Keto

Vegetarian

Cauliflower puree with wild mushrooms

 Coarsely chop the cauliflower and cook until tender, about 5 minutes. 

 Meanwhile, also boil the eggs softly (five to six minutes) or poach them. 

 Heat three spoons of (clarified) butter in a large pan. Bake the wild mushrooms golden brown. Season with some black pepper and thyme. 

 Drain the soft cauliflower and mix into a creamy puree in the blender (or using a hand blender) with two spoons of butter. Season with salt, pepper and possibly some nutmeg. 

 Serve the cauliflower puree with the fried mushrooms, soft-boiled eggs, parsley and cress 

 TIP.  Also replace the cauliflower with broccoli or Romanesco, or a mix of celeriac, carrot, turnip ... • The eggs can be replaced by crispy fried tempeh (vegan) or smoked wild salmon (or trout). Combine the mash with balls in tomato sauce or a piece of fried fish. • Do you like characterful dishes? Just before serving, mix a clove of finely chopped garlic under the mushrooms. 

Cauliflower puree with wild mushrooms

Cauliflower puree with wild mushrooms

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