CAULIFLOWER VALOUTÉ & GRANOLA

cauliflower vedoute granola passion and obsession
cauliflower and granola passion and obsession
SOUP:
1 HEAD CAULIFLOWER
4 TBSP BUTTER
2 ONIONS, CHOPPED
2 SMALL POTATOES, CHOPPED
1/2 CELERY, CHOPPED
2 CLOVES GARLIC, CHOPPED
4 TBSP FLOUR
1/3 CUP SHERRY OR DRY WINE
6 CUPS CHICKEN STOCK
SPRINKLE WITH FRESHLY GRATED SALT, WHITE PEPPER & NUTMEG
1/2 CUP CRÈME FRAICHE
IN A LARGE PAN MELT THE BUTTER AND ADD THE FINELY CHOPPED ONIONS, FOR 5 MINS UNTIL TENDER. SPRINKLE IN THE FLOUR 1 TBSP AT A TIME, STIRRING CONTINUOUSLY AFTER EACH ADDITION TO INCORPORATE. MOISTEN WITH CHICKEN BROTH AND SHERRY, ADD THE CAULIFLOWER, POTATOES, CELERY AND GARLIC. BRING TO BOIL AND SIMMER FOR CA. 30 MINS, UNTIL THE VEGGIES ARE TENDER. TRANSFER THE SOUP INTO A BLENDER AND PURÈE TO A SMOOTH CONSISTENCY. SEASON WITH SALT, PEPPER AND NUTMEG AND IF YOU LIKE CRÈME FRAICHE. SERVE WITH SLIGHTLY GOLDEN GRANOLA.
GRANOLA:
1/2 CUP CANOLA OIL
1 CUP PARSLEY LEAVES
2 CUPS PUFF RICE OR OAT FLAKES
1 CUP ALMONDS {YOU CAN USE ANY OTHER NUT}
1/4 CUP FINELY GRATED PARMESAN
2 TBSP PARISIAN PEPPER {THIS IS THE WAY IT’S CALLED IN GERMANY}
1 TBSP MINCED GARLIC
1/4 CUP MAPLE SYRUP {OR HONEY}
HEAT OIL IN A PAN OVER MEDIUM-HIGH HEAT. WORKING IN BATCHES, ADD THE CHOPPED PARSLEY AND FRY UNTIL CRISP. TRANSFER PARSLEY TO PAPER TOWELS, LET COOL. IN A BOWL MIT OAT FLAKES, PARSLEY, NUTS, PARMESAN, PARISIAN PEPPER, SALT AND GARLIC. HEAT THE OVEN TO 220° C. IN THE MEANTIME HEAT THE SYRUP IN A PAN UNTIL LOOSE AND POUR OVER THE OTHER INGREDIENTS, TOSS EVENLY. PUT MIXTURE ON BAKING PAPER AND SPREAD EVENLY. BAKE, UNTIL THE MIXTURE IS TOASTED AND GOLDEN BROWN FOR ABOUT 10 MINS {THE FIST TIME I BURNED MY GRANOLA, SO IT MAY TAKE LESS THAN 10 MINS}. SPRINKLE OVER SOUP…

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