Cauliflower puree. Cabbage puree (step-by-step recipe with photos) Filling recipes for potato zrazas
Step 1: Prepare the cauliflower.
For this wonderful dish you need absolutely simple products, but first they need to be properly prepared. So let's start with white cabbage. We disassemble the fork into inflorescences, transfer them to a colander and thoroughly rinse them from any contamination.
After that, put the pieces in a deep bowl, fill with regular running water so that it completely covers them, and add a little salt there, a teaspoon is enough. Let the cabbage steep slightly in the resulting liquid for about 15 minutes to get rid of toxins or midges, bugs, and worms that are very often present in this vegetable.
Step 2: Cook the cauliflower.
After the required time, rinse the cabbage again, move it into a deep saucepan, fill it with the required amount of purified water and put it on medium heat. After boiling, season the vegetable to taste with salt and cook for 12–15 minutes until completely soft.
Step 3: Prepare the rest of the necessary ingredients.
Without wasting a minute, we take out whole pasteurized milk from the refrigerator, as well as butter, Can homemade, from which we immediately remove the packaging, cut it into small cubes or slices with a kitchen knife and let these products warm to room temperature.
Step 4: Prepare cauliflower puree.
Once the cabbage is boiled, use a slotted spoon to transfer it to a colander and leave it in the sink for a few minutes to drain off excess liquid.
Next, transfer it to a clean, dry blender bowl, add 4 tablespoons of the liquid in which the vegetable was cooked, a little whole pasteurized milk, slightly softened butter and grind all the products to a homogeneous puree without lumps.
Then we taste it, season it with additional salt if desired, mix it again and serve it to the table.
Step 5: Serve the cauliflower puree.
Cauliflower puree is served hot immediately after cooking as a side dish or main vegetarian dish. It is served in portions on plates for lunch or dinner, optionally sprinkled with your favorite finely chopped herbs, such as dill, parsley, cilantro, basil or thyme. This deliciousness is pleasant to eat with anything, from baked rabbit, fried fish, stewed chicken, pork roll, beef cutlets and ending with the usual vegetable salad, as well as marinades and pickles. Enjoy delicious and simple food!
Bon appetit!
The puree will be smoother if you grind it using an immersion blender;
Sometimes a little soft milk cheese, for example, Philadelphia, or creamy cottage cheese is added to all products; these ingredients must be mixed in a blender at the same time as all the others;
An alternative to whole pasteurized milk is natural cow's milk, but it must be boiled before use. Also, this product can be replaced with light cream or sour cream, especially if you are going to feed this dish to children aged 1 year and older;
Some gourmets prefer puree with added spices and very often add turmeric to it for color or allspice or black pepper for aroma;
If desired, cabbage can be cooked in meat broth or in water, but together with onions and garlic, they will impart their aroma to this vegetable, and the dish will turn out more fragrant.
For unique chemical composition cabbage received the title of “queen of vegetable gardens.” It contains proteins, fiber, carbohydrates, vitamins, minerals, and biologically active substances. Tartronic acid was found in cabbage, which prevents fat deposition. Therefore, puree from this vegetable is wonderful dietary dish, promoting weight loss.
There was a time when people in Rus' did not yet know cabbage, but then cabbage was the main vegetable on the table. This wonderful dish in the everyday menu in any form: raw, boiled, stewed, pickled. There are many different varieties cabbage, each of which is useful in its own way. White cabbage leads among other types in iron content. To get the maximum benefit from cabbage, it is better to eat it raw, but pureeing this vegetable is also very useful. To reduce the loss of valuable substances during heat treatment, you can steam cabbage, but the vegetable stewed in a small amount of water is also very useful.
Cooking steps:
Ingredients:
Cabbage – 250 gr., salt, butter – 20 gr., sour cream – 1 tbsp. spoon.
1. First of all, you need to wash the cabbage thoroughly, dry it a little and divide it into inflorescences. You can use several types of cabbage at once in the recipe for making cabbage puree, which will make the dish even more interesting in taste.
2. Milk will help make the puree rich and taste very original. It is in it that the cabbage will be cooked. So, the dried inflorescences need to be placed in a saucepan and poured with milk. Place on the fire, bring to a boil and cook over medium heat.
3. The cabbage should be soft and easily pierced with a fork. The amount of milk will decrease noticeably. To prevent cabbage puree from turning out liquid at home, it is better to first pour some of the milk into a mug. Then start blending the cabbage with an immersion blender, gradually adding milk if necessary.
4. Separately beat the yolk with spices and curd cheese (if you add cabbage puree to this simple recipe processed cheese, it must first be grated). Add to the cabbage, salt and pepper to taste. Send the pan to the fire for literally 3-5 minutes to warm up the puree.
Wash thoroughly under running water cauliflower. Break it into small florets.
Most of their beneficial properties Vegetables are preserved by steaming them, so it is best to boil cauliflower in a steamer or using a special steamer.
If you don’t have a double boiler or a special saucepan, then put the cabbage inflorescences in a regular saucepan and fill with water. You need enough water to just cover the vegetables.
If you use frozen cabbage, you need to defrost it before cooking.
Place the cabbage in small batches in a blender bowl and puree until tender.
Salt the cauliflower puree, add nutmeg and pour in the cream. Mix everything well.
We will prepare the fish in an unusual way - boil it in milk.
It is best to take white fish with dense “meat”. In this case, cod can be replaced with fillet of pike perch or sea bass.
Rinse the cod fillets thoroughly and dry with paper towels. Cut the fish into small pieces. Peel the onion and cut into halves.
In a saucepan, boil milk with onions, bay leaves and turmeric. Season with salt and pepper.
Reduce heat to low and add cod fillets to the milk. Cover with a lid and cook for 5 minutes.
Transfer the fish to a plate using a slotted spoon.
You can cook fish in milk differently. To do this, season the fish cut into portions with salt, pepper, and roll in flour. Fry the fish in a frying pan until half cooked, add the onion cut into half rings and pour in milk. Cook over low heat, covering with a lid, until the fish is completely cooked.
Add spinach to milk and cook for 1 minute, then drain in a colander.
Divide the cabbage puree and cod among plates, add the spinach and serve.