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Pea Purée, Roasted Cauliflower & Pickled Beans Recipe
Pea Purée, Roasted Cauliflower & Pickled Beans Recipe

Pea Purée, Roasted Cauliflower & Pickled Beans Recipe

September 5, 2024
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Pea Purée, Roasted Cauliflower & Pickled Beans recipe is the perfect choice. The combination of vibrant green pea purée, golden roasted cauliflower, and tangy pickled beans creates a delightful blend of textures and flavors.

Pea Purée, Roasted Cauliflower & Pickled Beans Recipe is a delightful example of how simple ingredients can be transformed into an elegant dish. Here are some interesting facts about the key components:

Pea Purée

Pea purée is a versatile side dish that can complement a wide range of main courses. Peas are rich in vitamins and minerals, including vitamin K, vitamin C, and folate. The vibrant green color of the purée adds a visually appealing element to any plate.

Roasted Cauliflower

Roasting cauliflower brings out its natural sweetness and creates a deliciously caramelized exterior. Cauliflower is a low-calorie vegetable that is high in fiber and packed with nutrients like vitamin C, vitamin K, and antioxidants.

Pickled Beans

Pickling green beans adds a tangy and slightly sweet flavor that complements the other elements of the dish. Green beans are a good source of vitamins A, C, and K, as well as folic acid and fiber. Pickling also extends the shelf life of the beans, making them a great addition to your pantry.

Pea Purée, Roasted Cauliflower & Pickled Beans Recipe

Transform your kitchen into a gourmet restaurant with this exquisite Pea Purée, Roasted Cauliflower & Pickled Beans recipe! Watch as simple ingredients come together to create a visually stunning and delicious dish.

Perfect for special occasions or a fancy dinner at home.

Recipe Preparation Steps
1.

Pea Purée

Peel and finely chop the shallots.
Add butter to a pan and wait until it starts foaming. Add the shallots and sauté until golden brown.

2.

Add the peas, season with salt and pepper. Add the broth and reduce by half. Finally, add the milk and cream, stir, bring to a boil, and cook for 7–8 minutes.

3.

Blend the entire contents of the pan into a smooth purée, then pass it through a fine sieve.

Adjust seasoning with lemon juice and additional salt if needed.

4.

Roasted Cauliflower

In a small saucepan, heat the butter until it starts to foam. Lower the heat and wait until it turns brown and smells nutty. Be careful not to burn the butter. Strain through a fine sieve and cheesecloth if desired.

5.

Cut 2 thick slices from the cauliflower, about 1.5–2 cm thick, keeping the florets intact. Season well with salt and pepper on both sides.

6.

Heat the browned butter in a pan. Add the cauliflower slices and cook on each side until tender and golden brown.

7.

Pickled Beans

Bring a pot of salted water to a boil.

Trim the ends of the green beans and cut them into pieces about 3 cm long. Cook in boiling water for 3 minutes, then immediately chill in a bowl of ice water.

8.

In a small saucepan, mix the wine vinegar with honey. Add 80 ml of water and bay leaves. Bring to a boil and reduce the liquid until only 3–4 tablespoons remain. Strain into a bowl.

9.

Add the cooked green beans to the reduction and mix well. Season with salt and freshly ground pepper.

10.

Serving

Place the pea purée on a plate using a squeeze bottle or spoon.

Separate the cauliflower florets and arrange them on the plate. Add the pickled green beans and garnish with fresh dill or pea shoots.

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Pea Purée, Roasted Cauliflower & Pickled Beans Recipe

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