Vida Recetas Editorial
Cauliflower is the star of this smooth and comforting cream, perfect for cold days. This recipe for cauliflower cream with chanterelles and poached egg combines the sweetness of cauliflower with the earthy flavor of chanterelles and the creaminess of a poached egg, creating an elegant yet simple dish. Originating from rustic cuisine, this cream is ideal as a starter or light dinner and will impress your guests with its presentation.
The cauliflower is cooked with potato and a ham bone, which gives it a savory base without needing meat broth. The cream and butter give it a velvety texture, while the sautéed chanterelles add a gourmet touch. The poached egg, with its runny yolk, blends into the cream when broken, enriching every spoonful.
Cook
30 min
Servings
3
We put three spoons of oil in the bottom of the espresso pot, we can do it in a normal saucepan but this way we shorten the process. Saute the onion cut into feathers with a pinch of salt, add the peeled potato cut into medium pieces, give it a few turns.
Add approximately 500 milliliters of water, the ham bones and the cauliflower washed and cut into small trees.
Close the pot and cook for about 7-8 minutes. Open it under the tap and remove a saucepan from the broth and the ham bone.
Grind, add the cream, butter and pepper, stir and season with salt. If necessary, add broth from the one we had reserved.
To make the poached egg, place a square of well-oiled plastic wrap on a cup, add the egg, salt, pepper and thyme. Close in the form of a bundle and cook in water that we have put to boil in a saucepan for approximately 4 minutes.
Serve the cream, the poached egg and a portion of the mushrooms very hot with a little of their oil.
This recipe has a easy difficulty level, which means it's accessible for cooks of all levels.
The preparation time is minutes and the cooking time is 30 minutes.
This recipe is designed for 3 servings.
Yes, many ingredients can be substituted with similar alternatives. We recommend checking the recipe variations.
Store the preparation in the refrigerator for up to 3 days in an airtight container. Some preparations can be frozen for up to 3 months.
