Beef Bourguignon, roasted and pureed cauliflower and pickled red onions.
The beef and the pickled onions were things I’ve done already a bunch of times but the cauliflower was new on both accounts.
Not sure I’ll do the roasted version again but the puréed version was a blast. Next time I’ll try the zucchini purée.
8 Comments
treadful@lemmy.zip · 4 pts · 125d
What's the pureed cauliflower good for? Solo, as a sauce, or?
a4ng3l@lemmy.world · 6 pts · 125d
Honestly solo it’s a banger. Here it brought some creamy texture that was missing from the plate. And quite good with the beef as a sauce yes :)
Not so complementary with the grilled cauliflower though, they were actually tasting not great together.
SeductiveTortoise@piefed.social · 2 pts · 125d
I love it grilled, but maybe not just as dark. And I usually just marinate it with lemon juice and some garlic, salt, herbs and olive oil.
But yeah, puréed is great.
a4ng3l@lemmy.world · 3 pts · 125d
I’ll try your version next then. I went with garlic, smoked paprika and olive oil but maybe some acidity would have been smarter indeed. Thanks for the tip :)
SeductiveTortoise@piefed.social · 2 pts · 125d
You're welcome. I think the bright acidity goes really well with the earthy flavor.
Chippys_mittens@lemmy.world · 4 pts · 125d
a4ng3l@lemmy.world · 3 pts · 125d
Thanks a bunch for the positive vibes :)
Chippys_mittens@lemmy.world · 2 pts · 125d
Contentedness@lemmy.nz · 3 pts · 125d
If I remember right last time I made cauliflower puree I simmered it in milk, strained off, blitzed the cauliflower and added the milk back in till it was the consistency I wanted.
Definitely one of those things that seems fancy but is actually not so tough to make. Adding a little butter in at the end works well, too!
Great looking meal!
a4ng3l@lemmy.world · 1 pts · 125d
I did more or less the same; I went with 80/20 milk / creame and some muscade.
I'm curious to see what other veggies I can puree, it's a new world to me :)