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CATEGORÍA:

TIEMPO:

DIFICULTAD:

Cauliflower cream with beet chips and pomegranate

USOS DEL ACEITE: Guisar

INGREDIENTES

RACIONES: 4
  • 2 cups whole milk
  • 2.5 cups vegetable broth
  • 1 lb small cauliflower
  • 0.75 lb potatoes, peeled and diced
  • 1 small onion, chopped
  • 2 garlic cloves, minced
  • 3 tbsp GOYA® Organics Extra Virgin Olive Oil, divided into 1 + 2
  • 3 cups diced bread (or croutons)
  • 0.3 cup heavy cream
  • 0.3 cup pomegranate seeds
  • 2 oz beet chips
  • 1 salt and black pepper to taste
  • 4 Chopped chives, for garnish

PREPARACIÓN

1
Lightly brown the cauliflower, potatoes, onion, garlic, and thyme with 1 tablespoon of oil. Add milk and broth, bring heat to low, and cook until the vegetables are tender.
2
Remove the thyme sprigs. Add the heavy cream and in a blender, blend on high—season with salt and pepper.
3
In a pan, add 2 tablespoons of oil and the cubed bread. Brown and set aside.
4
To serve, add pomegranate seeds, toasted bread or croutons, and beet chips on top. Garnish with fresh chives.

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