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<\/a><\/p>\nCarrot Cauliflower Mariage Potage<\/strong><\/p>\n Last weekend when I was still not feeling well, Terry offered to go grocery shopping.<\/p>\n <\/p>\n So I gave him a list.<\/p>\n On the list I wrote “vegetables (do not get cabbage, broccoli, or peppers)”.<\/p>\n I was kind of looking forward to finding out what vegetables he was going to bring home.<\/p>\n To my surprise, he came home with a big bag of carrots!<\/p>\n 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.<\/p>\n 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!<\/p>\n Anyway, now we have two large bags of carrots, and I thought it would be a good idea to start eating them.<\/p>\n So I decided to make carrot potage.<\/p>\n 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.<\/p>\n If you ask me, it was a perfect mariage!<\/p>\n The crunchy cauliflower “crouton” is optional but I like it because it gives a unique texture.<\/p>\n Carrot Cauliflower Mariage Potage<\/strong><\/p>\n carrot potage 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. \u30de\u30ea\u30a2\u30fc\u30b8\u30e5\u30dd\u30bf\u30fc\u30b8\u30e5<\/strong><\/p>\n \u5148\u9031\u672b\u98a8\u90aa\u5f15\u304d\u72b6\u614b\u306e\u6642\u3001\u30c6\u30ea\u30fc\u304c\u8cb7\u3044\u7269\u306b\u884c\u3063\u3066\u304d\u3066\u304f\u308c\u308b\u3001\u3068\u3044\u3046\u306e\u3067\u3001\u8cb7\u3044\u7269\u30ea\u30b9\u30c8\u3092\u6e21\u3057\u307e\u3057\u305f\u3002<\/p>\n \u30b9\u30fc\u30d1\u30fc\u3067\u306e\u8cb7\u3044\u7269\u306f\u3001\u91ce\u83dc\uff08\u30d6\u30ed\u30c3\u30b3\u30ea\u30fc\u3001\u30ad\u30e3\u30d9\u30c4\u3001\u30d1\u30d7\u30ea\u30ab\u4ee5\u5916\uff09\u3001\u679c\u7269\uff08\u6797\u6a8e\u3001\u6d0b\u68a8\u4ee5\u5916\uff09\u3001\u3068\u3044\u3046\u3061\u3087\u3063\u3068\u3086\u308b\u3081\u306a\u30ea\u30b9\u30c8\u3002<\/p>\n 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\u3061\u306a\u307f\u306b\u3001\u4eba\u53c2\u30dd\u30bf\u30fc\u30b8\u30e5\u306f\u30af\u30df\u30f3\u3067\u3061\u3087\u3063\u3068\u30b9\u30d1\u30a4\u30b9\u3092\u5229\u304b\u305b\u3066\u3002<\/p>\n \u30ab\u30ea\u30d5\u30e9\u30ef\u30fc\u30dd\u30bf\u30fc\u30b8\u30e5\u306f\u3001\u767d\u30b3\u30b7\u30e7\u30a6\u3067\u304d\u308a\u3063\u3068\u5473\u4ed8\u3051\u3092\u3057\u307e\u3059\u3002<\/p>\n \u2193\u30dc\u30bf\u30f3\u62bc\u3057\u3066\u3044\u305f\u3060\u3051\u308b\u3068\u30e9\u30f3\u30ad\u30f3\u30b0\u304c\u4e0a\u304c\u3063\u3066\u52b1\u307f\u306b\u306a\u308a\u307e\u3059\u3002Thank you!!<\/p>\n Carrot Cauliflower Mariage Potage Last weekend when I was still not feeling well, Terry offered to go grocery shopping.<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[25,12,28,29],"tags":[],"class_list":["post-34754","post","type-post","status-publish","format-standard","hentry","category-root-vegetable","category-soup","category-vegan","category-vegetarian"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/34754","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=34754"}],"version-history":[{"count":11,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/34754\/revisions"}],"predecessor-version":[{"id":34780,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/34754\/revisions\/34780"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=34754"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=34754"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=34754"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\n– canola oil
\n– 2 cloves garlic, chopped
\n– 1 small onion, chopped
\n– 1 stalk celery, chopped
\n– 4~5 large carrots, chopped
\n– 1\/2 cup water and more
\n– 1 bay leaf
\n– cumin
\n– sugar
\n– salt and black pepper
\ncauliflower potage
\n– canola oil
\n– 2 cloves garlic, chopped
\n– 1 small onion, chopped
\n– 1 stalk celery, chopped
\n– 2\/3 cauliflower, chopped
\n– 1\/2 cup water and more
\n– 1 bay leaf
\n– sugar
\n– salt and white pepper
\nfor garnish
\n– chopped green onion
\n– chopped fresh cauliflower<\/p>\n
\n2. 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.
\n3. 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.<\/p>\n<\/div>\n<\/a><\/p>\n<\/a> <\/a><\/p>\n","protected":false},"excerpt":{"rendered":"