Crema de coliflor y zanahoria

  By Beto pastry

julio 21, 2016

We need the following ingredients to develop our cream of cauliflower and carrots:

  • Prep: 25 mins
  • Cook: 35 mins


1We wash the cauliflower, We cut it and cook it with little water and a little salt.

2We scrape the carrots and cut them, do the same with cauliflower in another pot to part.

3When the cauliflower is cooked drain it and grind it in the Blender, adding a glass and a half of milk.

4Blend carrot with a glass of milk in the other pot and left it even later there.

5So we put thickness take cauliflower cream in a pan with a tablespoon of oil and add a tablespoon of flour; When it starts to Brown, Add a glass of milk, boiled with a little pepper and nutmeg.

6Let it cook for half a minute approximately, We beat it well. Add the cauliflower puree and leave to boil for a few minutes.

7Carrot cream is thickened in the same way, with a level tablespoon of flour, half a glass of milk and juice of a lemon.

8When we go to serve him first put the cream of cauliflower and then that of carrot, so the colours are differentiated in the dish.

9Also we can cook the cauliflower and carrots together in a same pot instead of separately. These two vegetables are rich in vitamin A and vitamin C, They also provide minerals.


Half a kilo of cauliflower.

A quarter of a kilo of carrots.

4 glasses of skimmed milk.

2 tablespoons flour.

2 tablespoons of olive or sunflower oil.

A little salt.

A little pepper.


Natural lemon juice or if it is not natural to be well concentrated in the mix.


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