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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.
no subject
Date: 2017-12-28 08:15 am (UTC)(I had mashed cauliflower just the other day, using an immersion blender to mix the cauliflower with some left over egg butter, plus the rest of the pack of cottage cheese that hadn't gone into the egg butter, some garlic powder, onion powder, salt and pepper. It was really yummy.)
no subject
Date: 2017-12-28 03:09 pm (UTC)(Slightly more seriously, I don't know. Maybe the leeks?)