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Puree Of Cauliflower And Watercress With Cream

Gadget.Cook's picture
Ingredients
  Cauliflower head 1 Medium
  Watercress 1 Bunch (100 gm)
  Bechamel sauce 2 Cup (32 tbs)
  Cream 1⁄2 Cup (8 tbs)
  Grated swiss type cheese 60 Gram
  Ground pepper To Taste
  Salt To Taste
  Dry breadcrumbs 2 Tablespoon (Mixed With 2 Tablespoons Grated Swiss)
  Melted butter 30 Gram
Directions

Preheat the oven to 190°C (375°F).
Break up die cauliflower into flowerets and discard die stem.
Cut the rough stems from the watercress (save for watercress soup).
Bring the water to the boil.
Drop the cauliflower in and boil slowly for 6 minutes.
Add the watercress leaves and boil for a further 5 minutes.
Drain.
In the work bowl, 2 cups at a time, finely puree the vegetables.
In a mixing bowl gradually combine the puree, the Bechamel, the Swiss cheese and season to taste.
Pour the puree into a baking dish, sprinkle with cheese and breadcrumb mix and the butter.
Bake for about 30 minutes until brown.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Baked
Ingredient: 
Vegetable

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