FOOD

Cauliflower Parsnip Velouté

Cauliflower is packed with vitamin C, and kale is one of the most nutrient-rich vegetables around.

recipe image

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

  1. In a large pot, sauté onions, celery, leek and garlic in olive oil until translucent.
  2. Add vermouth and cook until reduced by half.
  3. 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.
  4. 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.

Photography by Edward Pond
Food Styling by Christopher St. Onge