Creamy cauliflower puree

Ingredients

Directions

1. 1

   Clean the cauliflower and cut it into florets from the stalk. Wash the florets and stalk. Dice stalk roughly. Bring approx. 250 ml salted water to the boil in a large saucepan and cook the stalk for approx. 10 minutes. After about 5 minutes add the florets.

2. 2

   Wash parsley, shake dry, pluck leaves from the stalks and chop finely. Drain the cauliflower, let it drain briefly. Add double cream and butter and puree finely. Season to taste with salt and nutmeg.

3. 3

   Arrange and sprinkle with parsley.