Velvet cauliflower
Instructions
Boil the potatoes, peel them and pass them to the blender and put them on the fire with half butter, processing them with a ladle and adding the broth, so you get a kind of bechamel sauce on.
Combine 1 tablespoon chopped parsley.
To boil the cauliflower in boiling salted water and pick it up quite al dente.
Put in buttered baking dish 1 and cover with the sauce.
Add the rest of the butter in pieces, the parmesan and gratinate in the oven.
Ingredients and dosing for 4 persons
- 1 cauliflower
- 4 potatoes
- 50 g of butter
- 1 cup of meat broth
- Grated parmesan cheese
- 1 tablespoon of chopped parsley
- Salt