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Mashed potatoes and cauliflower with escabeche mushrooms
For 4 people
Preparation time: 30 min
[ingredients title=”Ingredients”]
- 600g potatoes
- 400g cauliflower
- 30g butter
- 350g milk
- 500g mushrooms
- 1 tsp tomato paste
- 100g tomato pulp
- Oil
- Salt and pepper
[/ingredients]
PREPARATION
- Bake the potatoes and cauliflower cut into pieces in boiling salted water until completely cooked.
NB: If you have a thermomix follow the recipe for mashed potatoes and vegetables. - Cut the mushrooms into 4.
- Cook them dry in a pan and add a little olive oil once they have lost all their water.
- Brown the mushrooms for 2 minutes.
- Add the tomato paste and tomato pulp and bring to a boil until mushrooms are almost glazed in very little juice.
- Add salt and pepper.
- Drain potatoes and cauliflower.
- Heat the milk and butter in a saucepan.
- Mash the potatoes and the cauliflower in a crushed mash or use a crushing utensil.
- Gradually pour the hot milk over the mash potatoes and whisk.
- Pour the milk until the desired consistency.
- Pour in soup plates and add the escabeche mushrooms.
- Taste without delay.
Mashed potatoes and cauliflower with escabeche mushrooms
For 4 people Preparation time: 30 min
Ingrédients
- 600 g potatoes
- 400 g cauliflower
- 30 g butter
- 350 g milk
- 500 g mushrooms
- 1 tsp tomato paste
- 100 g tomato pulp
- Oil
- Salt and pepper
Instructions
-
Bake the potatoes and cauliflower cut into pieces in boiling salted water until completely cooked.
-
NB: If you have a thermomix follow the recipe for mashed potatoes and vegetables.
-
Cut the mushrooms into 4.
-
Cook them dry in a pan and add a little olive oil once they have lost all their water.
-
Brown the mushrooms for 2 minutes.
-
Add the tomato paste and tomato pulp and bring to a boil until mushrooms are almost glazed in very little juice.
-
Add salt and pepper.
-
Drain potatoes and cauliflower.
-
Heat the milk and butter in a saucepan.
-
Mash the potatoes and the cauliflower in a crushed mash or use a crushing utensil.
-
Gradually pour the hot milk over the mash potatoes and whisk.
-
Pour the milk until the desired consistency.
-
Pour in soup plates and add the escabeche mushrooms.
-
Taste without delay.