Maxfacts

Cauliflower - broccoli – romanesco puree

Use any mixture of these vegetables; blend as smoothly as you wish – if some texture is not a problem, keep some chunks of cooked vegetables before blending and mix these with the puree.

Ingredients

• 1 kg of cauliflower, broccoli, romanesco, prepared and chopped
• 100 g butter
• large handful of sage leaves
• salt, white pepper

Method

1. In a saucepan, bring salted water to the boil. Add prepared cabbages and cook for about 8 minutes until soft. Remove from heat, drain. In a frying pan, melt butter and fry sage leaves. Combine with the drained vegetables, blend to a smooth puree, season to taste.