Beef Bourguignon, roasted and pureed cauliflower and pickled red onions.
The beef and the pickled onions were things I’ve done already a bunch of times but the cauliflower was new on both accounts.
Not sure I’ll do the roasted version again but the puréed version was a blast. Next time I’ll try the zucchini purée.
If I remember right last time I made cauliflower puree I simmered it in milk, strained off, blitzed the cauliflower and added the milk back in till it was the consistency I wanted.
Definitely one of those things that seems fancy but is actually not so tough to make. Adding a little butter in at the end works well, too!
Great looking meal!
I did more or less the same; I went with 80/20 milk / creame and some muscade.
I’m curious to see what other veggies I can puree, it’s a new world to me :)