Carrot Cauliflower Mariage Potage
Last weekend when I was still not feeling well, Terry offered to go grocery shopping.
So I gave him a list.
On the list I wrote “vegetables (do not get cabbage, broccoli, or peppers)”.
I was kind of looking forward to finding out what vegetables he was going to bring home.
To my surprise, he came home with a big bag of carrots!
Well, I didn’t tell him, but we already had carrots; I usually have onions, carrots, and celery almost all the time in our kitchen.
It was definitely my mistake that I didn’t tell him, but I didn’t think he would pick up carrots out of so many other choices!
Anyway, now we have two large bags of carrots, and I thought it would be a good idea to start eating them.
So I decided to make carrot potage.
I used to like to drizzle heavy cream right before serving for the pretty white color and the creaminess, but since I wanted to keep this 100% plant-based, I decided to make cauliflower potage separately and put them together in a bowl.
If you ask me, it was a perfect mariage!
The crunchy cauliflower “crouton” is optional but I like it because it gives a unique texture.
Carrot Cauliflower Mariage Potage
carrot potage
– canola oil
– 2 cloves garlic, chopped
– 1 small onion, chopped
– 1 stalk celery, chopped
– 4~5 large carrots, chopped
– 1/2 cup water and more
– 1 bay leaf
– cumin
– sugar
– salt and black pepper
cauliflower potage
– canola oil
– 2 cloves garlic, chopped
– 1 small onion, chopped
– 1 stalk celery, chopped
– 2/3 cauliflower, chopped
– 1/2 cup water and more
– 1 bay leaf
– sugar
– salt and white pepper
for garnish
– chopped green onion
– chopped fresh cauliflower
1. Make carrot potage. Sautee all the vegetables in oil for a few minutes. Add 1/2 cup of water and a bay leaf. Boil and then turn to low heat. Continue to cook covered until the vegetables are tender. Remove the bay leaf. Puree using a hand blender. Add cumin, sugar, salt, and pepper. Add more water if needed to achieve a desired consistency.
2. Make cauliflower potage. Sautee all the vegetables in oil for a few numites. Add 1/2 cup of water and a bay leaf. Boil and then turn to low heat. Continue to cook covered until the vegetables are tender. Remove the bay leaf. Puree using a hand blender. Add sugar, salt, and white pepper (generously). Add more water if needed to achieve a desired consistency.
3. Pour carrot potage in a bowl first. Then pour cauliflower potage in the middle. By using a spoon or a chopstick, make a swirl design. Garnish with green onion and cauliflower.
マリアージュポタージュ
先週末風邪引き状態の時、テリーが買い物に行ってきてくれる、というので、買い物リストを渡しました。
スーパーでの買い物は、野菜(ブロッコリー、キャベツ、パプリカ以外)、果物(林檎、洋梨以外)、というちょっとゆるめなリスト。
で、テリー、野菜は何を買ってくるかな、とちょっと楽しみにしてたら、何と人参の大袋を買ってきました。。。
人参、実はまだ沢山あったのよ~。
人参、玉ねぎ、セロリは、常備野菜、と自分では勝手に思っていたので、リストにわざわざ書かなかったのが悪いと言えば悪かったね。
でもまさか、人参を買ってくるとは思ってなかったんだも~ん。
ということで、人参消費対策として、人参のポタージュ。
これだけだと面白くないので(苦笑)、カリフラワーポタージュも別に作って、食べる時に混ぜてみました。
スープというより赤ちゃん食のような(笑)ピュレーな感じに作ったので、きれいに混ざりましたよ~。
仕上げには、クルトンの代わりにぽりぽりしたカリフラワー(コレ結構好き)。
ちなみに、人参ポタージュはクミンでちょっとスパイスを利かせて。
カリフラワーポタージュは、白コショウできりっと味付けをします。
↓ボタン押していただけるとランキングが上がって励みになります。Thank you!!