That Cauliflower and
Brussels sprouts would be the foundation of a great pasta dish. I suppose this only proves that we are
never too old to learn something new.
It began when P and I
decided to pursue a more plant based diet, which meant scrambling for new
dishes to replace our usual fare…pasta with a little of everything else. Over the past few months I’ve been
learning new ways to prepare both familiar and unfamiliar ingredients. We’ve even gone so far as to learn to
enjoy whole-wheat pasta!
The current edition of
La Cucina Italiana contained a recipe for a pureed Cauliflower soup served with
sautéed Brussels sprouts. I tried
it 2 nights ago and it was quite good, something we would certainly have again,
which we did last night, but in a slightly different setting.
We were going to the
theater to see West Side Story, and I wanted something quick and simple to
prepare for an early dinner.
Normally this would have been pasta with aglio olio crudo, but since we
were limiting our olive oil intake that was not an option. Browsing the contents of the fridge I
saw the leftover soup, which had thickened a bit overnight, and the dinner
question was resolved.
The Cauliflower-Leek
soup with Brussels sprouts made a perfect sauce for Al Dente Pasta brand egg
Pappardelle, served with freshly grated Parmigiano cheese.
I look forward to trying
this again with other pureed soups.
INGREDIENTS:
Cauliflower – small
florets
Leek – white and light
green stem cut crosswise into thin slices
Olive oil
Salt
Vegetable broth
Brussels sprouts
Whole milk – (I used fat
free)
Fresh Dill
PROCESS:
Cook the Leek and
Cauliflower in the broth, salt, and milk until the Cauliflower is soft, about
30 minutes. Puree and keep warm.
Cook the Brussels
sprouts in boiling water for 5 minutes, drain and cool in cold water, and cut
into quarters. Place them in a
skillet with olive oil and salt and cook until they start to turn a golden
brown.
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