My husband and I love purees, we even like to eat the puree “dry”, that means without sauces. But I always add anything for the better taste – especially roasted nuts and pestos. For the photo I did it with a spinach pesto which is better filmable (it holds better together than our favourite basil pesto) and roasted pine nuts. Feel free to serve it with any of your favourite veggie sauces: a champignon sauce, a tomato sauce or …
Cut cauliflower and kohlrabi in pieces and boil in water (add vegetable broth cube and garlic) for about 15 – 20 minutes – until the pieces are manageable to blend but do not overcook.
Sieve, put into a bowl, add salt, pepper and oil and blend or mash.
For the pesto: blend oil, spinach/basil, garlic etc.
You need not build a pyramid as I did – but so it tastes much better 😉 … you can also serve the puree in the classic way. Decorate with pesto, add roasted pine nuts, salt and thyme. And enjoy with a sauce or with salad!
* What has the Louvre to do with the Medici? A lot! Among many other works of art you can admire in the so called Medici Gallery “The Apotheosis of Henri IV and the Proclamation of the Regency of Marie de Medici”.