Photography by Edward Pond
Food Styling by Christopher St. Onge
First published in Wish March 2006
Winter | Boiling | Vegetables | Soups | All categories...
FOOD
Cauliflower Parsnip Velouté
Cauliflower is packed with vitamin C, and kale is one of the most nutrient-rich vegetables around.
Ingredients (Makes 10 cups)
| 1 | cup roughly chopped onion |
| 1 | cup roughly chopped celery |
| 1 | leek, white part only, roughly chopped |
| 2 | cloves garlic, roughly chopped |
| 2 | tablespoons olive oil |
| 1/2 | cup white vermouth (or white wine) |
| 8 | cups cauliflower florets, washed, cored and roughly chopped |
| 2 | cups roughly chopped parsnip |
| 8 | cups stock (vegetable or chicken) |
| 2 | cups roughly chopped kale, stems removed |
Instructions
- In a large pot, sauté onions, celery, leek and garlic in olive oil until translucent.
- Add vermouth and cook until reduced by half.
- Add cauliflower, parsnips and stock and bring to a boil. Reduce heat to medium low and simmer until vegetables are soft, about 20-30 minutes.
- Add kale and cook for 2-3 minutes. Remove from heat, cool slightly and purée in a blender in batches. Season with salt and pepper. Shallow-fry strips of parsnip to garnish.
Nutritional information
Nutrients per cup: 142 calories, 4 g fat, 7 g protein, 18 g carbohydrates, 4 g fibre. Excellent source of vitamin C and folate.
Comment on "Cauliflower Parsnip Velouté "
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Colleen writes:
This was good but not as flavourful as I would of thought. The kids had a hard time getting through it therefore I won't make it again.
Very healthy though and I enjoyed trying it.
Thanks.
—posted January 6, 2008 at 5:32 p.m.
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