Cabbage may well be the queen of the dish, it just needs a decent environment.
Ingredients
Directions
Disassemble the cauliflower into florets.
Marinate the cabbage in butter with white wine vinegar, salt and thyme for two hours. Then bake in the oven at 200 degrees until golden brown, due to butter, the cabbage is caramelized.
Bake the parsnips in the oven at 180 degrees for 15 minutes. Fry the mushrooms in a skillet with onions, mix with finely chopped tops of raw cauliflower and cream. Combine parsnips and mushrooms with cauliflower and punch in a blender.
Mix green oil (made from various herbs, chervil, dill, cilantro, parsley) with truffle paste.
Place on a plate. Top with thin slices of raw mushrooms and sprinkle with dill.
Cauliflower with Truffle Sauce
Serves: 2 People
Prepare Time: 2 hours
Cooking Time: 40 mins
Calories: -
Difficulty:
Easy
Cabbage may well be the queen of the dish, it just needs a decent environment.
Ingredients
Directions
Disassemble the cauliflower into florets.
Marinate the cabbage in butter with white wine vinegar, salt and thyme for two hours. Then bake in the oven at 200 degrees until golden brown, due to butter, the cabbage is caramelized.
Bake the parsnips in the oven at 180 degrees for 15 minutes. Fry the mushrooms in a skillet with onions, mix with finely chopped tops of raw cauliflower and cream. Combine parsnips and mushrooms with cauliflower and punch in a blender.
Mix green oil (made from various herbs, chervil, dill, cilantro, parsley) with truffle paste.
Place on a plate. Top with thin slices of raw mushrooms and sprinkle with dill.