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Dec. 27th, 2017 01:05 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
madbakerThis week's Resolution Recipe: Leek-Cauliflower Puree.
2 Tbsp butter
2/3 cup sliced leeks
1 medium head cauliflower
2/3 cup heavy cream
1/2 tsp salt
Fill the water bath and set the sous vide to 183. Cut the cauliflower into 1/2" slices. Vacuum seal them into a bag (Note: Ziploc will not work here - it retains too much air), making sure that the cauliflower is placed side-by-side and not stacked. Use multiple bags as needed. Cook for 2-3 hours.
Meanwhile, melt the butter in a small saucepan; add the leeks and cook until soft, about 5 minutes. Set aside to cool.
Remove the cauliflower bag from the water bath and let cool slightly. Place the cauliflower, leeks, cream, and salt into a fud processor and puree until smooth.
What worked: This claimed to be a substitute for mashed potatoes. It really wasn't that; there was significantly more flavor, although it was flavor I liked.
It worked reasonably well as a topping for shepherd's pie.
What didn't: As noted, a Ziploc that is burped via water displacement still contains too much air; and the cauliflower will float and not get fully cooked. A vac seal is necessary.
More importantly: potatoes have starch that set when baked. Cauliflower... doesn't. It was persistently wet even when browned. Consider it an alternate in the same space rather than a real substitute. (However, it did form a bit of a crust when reheated the next day.)
Will I make it again? I might. We don't actually eat a lot of mashed potatoes and I'd rather have this, even with the wet meaning that we have to find differing uses for it.
2 Tbsp butter
2/3 cup sliced leeks
1 medium head cauliflower
2/3 cup heavy cream
1/2 tsp salt
Fill the water bath and set the sous vide to 183. Cut the cauliflower into 1/2" slices. Vacuum seal them into a bag (Note: Ziploc will not work here - it retains too much air), making sure that the cauliflower is placed side-by-side and not stacked. Use multiple bags as needed. Cook for 2-3 hours.
Meanwhile, melt the butter in a small saucepan; add the leeks and cook until soft, about 5 minutes. Set aside to cool.
Remove the cauliflower bag from the water bath and let cool slightly. Place the cauliflower, leeks, cream, and salt into a fud processor and puree until smooth.
What worked: This claimed to be a substitute for mashed potatoes. It really wasn't that; there was significantly more flavor, although it was flavor I liked.
It worked reasonably well as a topping for shepherd's pie.
What didn't: As noted, a Ziploc that is burped via water displacement still contains too much air; and the cauliflower will float and not get fully cooked. A vac seal is necessary.
More importantly: potatoes have starch that set when baked. Cauliflower... doesn't. It was persistently wet even when browned. Consider it an alternate in the same space rather than a real substitute. (However, it did form a bit of a crust when reheated the next day.)
Will I make it again? I might. We don't actually eat a lot of mashed potatoes and I'd rather have this, even with the wet meaning that we have to find differing uses for it.
