Cauliflower and Potato Velouté with Parmigiano Reggiano Vacche Brune

Preparation

1. STEP 1 OF 5

   Wash and cut the cauliflower into florets, peel the potatoes and dice them. Thinly slice the leek.

2. STEP 2 OF 5

   In a saucepan, heat the extra virgin olive oil and sauté the leek for 2 minutes without browning it.

3. STEP 3 OF 5

   Add the cauliflower and potatoes, stir and let them absorb the flavors for 2 minutes. Cover with hot vegetable broth, bring to a boil and cook over medium heat for about 20 minutes, until the vegetables are soft.

4. STEP 4 OF 5

   Remove from heat and blend everything with an immersion blender until smooth. Return to low heat, add the grated Parmigiano Reggiano Vacche Brune and stir until melted and the velouté is creamy. Season with salt and pepper.

5. STEP 5 OF 5

   Pour the velouté into bowls, garnish with a sprinkle of sweet paprika, grated Parmigiano Vacche Brune, and chopped fresh parsley. Serve immediately, perhaps with toasted bread croutons.

General Information

Analysis

Macronutrients (100 gr)