If you’re anything like me, no matter how perfectly delicious a recipe sounds, I just can’t follow it without making improvements. When I saw a recipe for vellutata di cavolfiore con cavolni in La Cusina Italiana’s December issue, I knew I wanted to make it but immediately started thinking about editing options. Here is what I came up with – and truly enjoyed.
- 1 lb brussels sprouts
- 1 lb broccoli florets (I used frozen)
- 1 lb cauliflower florets (I used frozen)
- 2 medium shallots
- 1 3/4 cup mushroom broth
- 1/4 cup half and half
- 1/2 cup milk
- 2 tbs extra virgin olive oil
- salt and pepper to taste
In a large, heavy pan or dutch oven, heat 2 tbs of olive olive over medium heat: add shallots and cook until softened. Add brocolli and cauliflower and cook for a a few minutes before adding the broth, milk, and cream. You want to cook the veggies until they are soft. I used frozen veggies so I cooked them quickly over high heat. If you’re using fresh veggies, cook for about 25 minutes.
Meanwhile, boil the brussels sprouts in well salted water for 5 minutes, then drain and run under cold water to stop cooking. Once they are cool enough to touch cut them into bite sized pieces – usually quarters or sixths depending on the size. Salt and pepper brussels to taste.
When your brocolli and caulifower are tender, carefully puree pan contents into batches until smooth. There is a little bit of art to this process because you can adjust the thickness and texture of the puree by adding more or less liquid, and by cooking the vegetables for a longer or shorter period. I opted for smooth and creamy puree with plenty of broth.
Lastly, place some of your puree in a serving dish and stir in the brussels sprouts qne garnish with black pepper. I served this dish with some garlic toast or other bread.
While I made this recipe quite simple: You could also brown the brussel sprouts, ad some of your prefered herbs, or use only cauliflower. I was really happy with this dish and it made for easy and quick leftovers.